Servings: four to six.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We have spring colds in our house and this soup was the BEST medicine! Delicious and easy to make. I put a bottle of sriracha on the table for those who like extra spice. Quality of the soup hinges on quality of the stock so this is not the place for canned or boxed. Also best not to keep leftovers (assuming there are any) with the noodles as the noodles soak up all the broth. This one goes into the regular rotation.
Easy to make, good for a cold day. I prefer to keep the ginger in thin slices to flavor the broth but then take them out before serving. Also good with fresh udon noodles from the Chinese grocery store.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?