Sichuan Udon Soup Bowl

Super spicy! But that's how K and Hubby likes it. It's remarkable how spicy K likes his stuff. Just like daddy, I guess?

This is super easy and super simple. Perfect to warm you up on a cold night. K loves the fish tofu (it's really just fish paste shaped into tofu and deep fried). He wouldn't eat anything else other than that. That's okay I suppose. At least he's getting SOME protein? =\

It really doesn't matter if you're throwing in frozen or fresh fish tofu and meatballs. As long as they're separated into their own pieces, it's all good. The most important thing is to make sure the soup is super hot if you're having an egg with it. Mind you, if you're scared of eating potentially not fully cooked eggs, just fry it or leave it out all together.


Sichuan Udon Soup Bowl
(serves 4)

Ingredients:

• 1 2.5oz packet of Sichuan Hot & Spicy Hot Pot soup base
• 8 cups water
• 1 inch knob of ginger
• 1 large carrot, chopped
• 2 small packages of enoki mushrooms, trimmed and washed
• 1 lb fish tofu
• 1 lb beef/pork & mushroom/pork meatballs (any Taiwanese or Vietnamese kind will do)
• 4 packages/blocks of Udon noodles
• 2-3 stalks of green onion, cut into 2 inch slivers
• 4 eggs, at room temperature (optional)
• Cilantro, stalks and leaves separated

Directions:

1. Squeeze out the soup base paste into a large Dutch oven or pot. Add water and bring to a boil.
2. When water boils, add ginger, carrot, cilantro stalks, fish tofu and meatballs. Bring to a boil and simmer for 10 minutes, or until they float to the top, if using frozen. Transfer into a large (mixing) bowl or plate.
3. Add in enoki mushrooms and cook for about 3 minutes, or until tender. Transfer to another bowl or plate.
4. Add in noodles and cook until al dente. Split noodles into 4 big bowls. Transfer the meatballs and fish tofu back into the soup to warm up. Leave the soup to boil while you're arranging the bowls.
5. Arrange green onion slivers, enoki mushroom, fish tofu and meatballs on top of the noodles, leaving a small space in the middle for the egg, if using. Crack an egg in the middle and quickly ladle hot soup over top. Garnish with cilantro leaves.
6. Serve hot.