I love soup in the winter time because it’s a great way to warm up in the freezing weather, and a delicious, healthy thing to eat after all the heavy food from the holidays. And I especially love noodle soup with lots of veggies, meat and seasonings.
I recently was invited to join the blogger recipe challenge for JSL Foods to create a unique soup recipe using their Fortune Udon Noodles.
I created a soup recipe using their Mushroom Udon noodles – they are so good and easy to make! They are fresh and pre-cooked, perfect for a soup or stir fry and fortified with Omega-3 and have no MSG.
You simply add the noodles to some water and add the flavor packet provided, then cook for a few minutes after the water comes to a boil. Alternatively you can microwave the noodles in just 3 minutes and then add it to your soup base.
After the noodles were done, I set them aside and made the Spicy Pork mixture to go in the soup. First I added all the seasonings and spices, sriracha, fish sauce, soy sauce and togarashi seasoning (a Japanese spicy pepper seasoning you can find online) to the ground pork and sautéed over medium-high heat until cooked through.
Then I returned the pot of cooked noodles to the burner, added some chicken broth, fresh chopped kale, yellow sweet corn and a little more garlic salt and pepper and let that cook until the kale wilted and the corn was heated through. I added the cooked spicy pork mixture back into the pot with the noodles, kale and corn and let it simmer for another 5-10 minutes on low heat to let all the flavors meld together.
And voila! A super delicious and healthy soup for the winter with a great combination of flavors from the mushroom Udon noodles, the spicy pork, the fresh kale and corn, all topped with more sliced green onions, togarashi seasoning and a pat of butter to give it another layer of silky flavor and dash of sweetness to cool the heat from the spicy broth.
This is spicy and delicious mushroom Udon noodle soup - topped with a spicy pork mixture, kale, corn, garlic and green onions to make a savory soup perfect for winter.
- 1 package Fortune Udon noodles, mushroom flavor
- 1 tablespoon vegetable or peanut oil
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon lemongrass, minced
- 1 teaspoon fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 tablespoon Togarashi seasoning
- Black pepper, to taste
- 4 cups chicken broth
- 1 teaspoon garlic salt
- 1 (11 ounce) can sweet yellow corn
- 3-4 large handfuls kale, chopped
- 2 green onions, sliced
- Butter, for garnish (optional)
- Cook the Fortune Udon noodles in a large pot according to package directions (add 1 1/4 cups of boiling water and seasoning packet to the noodles and simmer for 3 minutes). Set aside.
- Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.
- Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.
- Add the cooked spicy pork mixture and stir together, simmering for a few more minutes until the flavors are blended through the soup.
- Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.
You can also try their other flavors in chicken and original flavor – check out their website and social media pages for more info on their products. You can purchase JSL Foods products at the following stores: Hannaford’s, Price Rite, and Shop Rite.
How. Good. Does. This. Look?
Perfect Winter Soup for a chilly day. Enjoy!
Disclosure: This is a sponsored post and I received products from the client to develop and test a recipe and create photos and copy for the post. All recipes, images, copy and opinions are my own. Do feel free to share this post, but please make sure to link back to this page and give credit to me as “Kristen Hess/The Artful Gourmet” for any photos, recipes and copy shared online.