February 11th, 2014
By Michael Smith
In your favourite large saucepan, combine the mushrooms, carrot, edamame, chicken broth, soy sauce and sambal. Bring the works to a simmer over medium high heat.
Meanwhile, whisk together the cornstarch and rice vinegar in a small bowl. When the soup is simmering, gently stir in the cornstarch mixture; continue to simmer, stirring, until it thickens the soup, just a minute or two.
Stir in the udon noodles and continue cooking and stirring until they’re soft and tender, just a few minutes longer. To finish the soup, stir in the grated ginger, green onions, and sesame oil. Serve and share!
Twist: Hot-and-sour soups are common throughout Southeast Asian cooking, but they don’t normally include noodles. This recipe does because I like noodles, and part of free styling is not feeling constrained by the need to be authentic. Instead, you can draw inspiration from all over the world, stir in your ideas and just make dinner. It’s your kitchen!