The countdowns from yesterday continue: I finished the book and played some awesome music on my radio show this morning, so now only three papers, three classes, two tests, and one lab to go! Tomorrow, that will hopefully get down to one paper, one test, and one lab to go. I don’t know if I’m setting my sights too high, though. We’ll see. My main goal for today is to finish studying for my art history test and maybe, if I have time or really need a break, to start editing my final psychology paper. T minus six days until summer starts! Last night, Isaac and I searched around in his room to find food that needs to be used up before next week when he has to vacate his room. We found some vegetable bouillon, a red bell pepper, and an unopened package of udon noodles. It seemed that we were going to be making soup. Here’s what we came up with:
Spicy Udon Vegetable Soup
8oz. udon noodles
6 cups water + correlating amount of vegetable bouillon
1+ teaspoons of red pepper flakes
1 bunch asparagus, chopped
1 red bell pepper, thinly sliced
2 carrots, diced
1 bunch scallions, chopped, withhold 2 tablespoons, thinly sliced
1 teaspoon sesame oil
1-2 tablespoons soy sauce
Cook the udon noodles according to package directions, drained, and run under cool water. Meanwhile, in a large saucepan, heat water and bouillon until boiling. Add a teaspoon of red pepper flakes. Add chopped asparagus and cook for 6 minutes before adding the remainder of the vegetables. (Withhold two tablespoons of the scallions for garnish.) Cook about 6 more minutes, or until the vegetables are no longer crunchy. Remove from heat. Add sesame oil, soy sauce, cooked udon noodles, and serve. Garnish with sliced scallions and more red pepper flakes, if desired.
The soup turned out really tasty–it was definitely spicy though, (like makes your lips tingle spicy), so if you aren’t a big spice person, cut down on the amount of red pepper flakes. The vegetables were delicious and tender, though if I were going to make this again, I’d think about adding some sliced mushrooms just because. (I’m on such a vegetable kick right now!) It makes 4-6 servings, depending on how big the serving size is, and is really filling, not to mention healthy. The noodles are full of protein and the vegetables contain fiber, vitamin A, and vitamin C. Not to mention that spiciness increases your metabolism and makes you happy! This is the perfect meal for a high stress time (finals) during crappy weather (rain). Enjoy!