Asian Fusion Soup

I always love the idea of pho, the Vietnamese soup with meat and toppings such as bean sprouts and hot sauce. But, I can never eat it because of the broth and, obviously, the meat that makes up the main component of the soup. So, Adam and I decided to make our own version. We cheated a little bit by using a prepared mushroom soup mix that came along with the udon noodles, but you could definitely make your soup with veggie broth. With the mix of the Japanese udon noodles, shiitake mushrooms, bean sprouts, sriracha, and lime juice, the soup is definitely not a pure pho, but it certainly satisfied the pho craving.


Asian Fusion Mushroom Noodle Soup

I am not going to include amounts, because you might want to alter them depending on your preferences and the size of the noodle packets. Feel free to use your imagination with this soup.

packets of fresh udon noodles with broth packets(we used packets that came from the fresh noodle section)
bok choy, sliced
shiitake mushrooms, sliced
tofu, cut in 1/2-inch cubes
bean sprouts
cilantro
lime wedges
Sriracha hot sauce

1. Bring water to a boil. Use the noodle packages to determine the amount of water needed. Add the broth packets, bok choy, mushrooms, and tofu. When the vegetables and tofu have softened, add the noodles. Cook until the noodles are tender.
2. Ladle the soup into bowls. Top with bean sprouts, cilantro, lime wedges, and hot sauce.