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Udon noodle soup comes from Japan, and is a great way to showcase fresh vegetables and bold flavors together. You can mix and match your ingredients any way you like. This easy udon noodle soup will be sure to please even pickier eaters — they can customize the end result however they like.

But first thing’s first. Ok, vegetarian ham, right? I know it sounds weird but it tastes so good. There are a few different brands out there but I find the ones sold in Asian markets have the best flavor.

So why vegetarian ham? I gave up on pretty much all meat analogues long ago. I figure if I am going to eat a vegetarian dish I really want to celebrate the vegetable. But when I was working at a vegetarian restaurant many years ago, I simply acquired a taste for this particular product. You could always opt to put real ham in the soup or bacon or leave it out altogether. But this particular combination of flavors is something that reminds me of one of the happiest times of my life. So I add it.

The ham also makes a pretty killer grilled ham and cheese, or should I say “sham” and cheese. I’ll let you play with the monikers but I do encourage you to try it. Just don’t think of it as ham, if it’s bugging you.

 Udon Noodle Soup

  • 1 bundle Udon Noodles, cooked then cooled to room temperature
  • 1/3 c julienne carrots
  • 1/3 c julienne daikon
  • 1/3 c julienne braised shiitake mushrooms
  • 1/3 c julienne vegetarian ham
  • 2 T sliced green onion
  • 5 c water or vegetable stock
  • 2 c braised mushroom broth

Divide the noodles and vegetable between two large soup bowls. In a medium pot slowly heat the measured water and mushroom broth.

Fill a small pot with water and add a little white vinegar. Bring the acidified water up to a gentle simmer.

Crack two eggs into the water. Maintain the temperature of the water at a gentle simmer. When the yolks are cooked the way you like use a slotted spoon to pull them from the water and put them on top of your noodles and vegetables.

Then take the soup broth (measured water/veggie broth + mushroom broth) and divide it between the two bowls. Enjoy the soup with a small squirt of hoisin or sriracha or just like it is.

Geoff Bragg

About Geoff Bragg

Geoffrey Bragg was born on Fort Rucker in Alabama to an Army major raised in Tampa and his Vietnamese wife. Needless to say, the blend of cultures created an interesting culinary dichotomy Geoff feels was extremely influential to his cooking today. He was raised in Charlotte and has always considered himself a product of the South. With an extensive resume, from vegetarian restaurants to gastropubs, Geoff is currently working as a personal chef with a focus on culinary instruction. He is excited to be back in the city he calls home, close to family and friends and working on a project he feels will help to shape Charlotte’s already explosive culinary scene.

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