Udon soup can be a meal or a snack as you can put a variety of vegetables, meat or seafood in it. This time, I included sliced mushrooms, julienned carrots, sliced red peppers, greens, corn and chayote as my vegetables. I just used whatever I had in the fridge.
I boiled the udon noodles, as well as some pre-made chicken broth in a separate pot. I added some leftover turkey and a couple of storebought fishballs, along with the veggies to the broth, then boiled it all together for a few minutes. The noodles were drained, placed into a bowl, then topped off with the broth mixture. The udon soup was quite filling and very easy to make.
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