Peanut Udon Soup

Thankfully for readers here in Michigan, soup weather seems to be winding down. Or, at least it feels that way this week. But, before it is gone altogether, we invite you to try this soup. This quick and easy dish is great next to a light salad and the udon really reheats well the next day.

Enjoy!

Peanut Udon Soup

Prepared Udon noodles for 4
4 cups low sodium vegetable stock, divided
4 green onions, sliced
2 cloves garlic, minced
1 carrot, sliced
1/3 cup natural peanut butter
1T tomato paste
1T low sodium soy sauce
Hot chili sauce to taste

Heat 3 ½ cups stock over medium heat, adding garlic and carrot, simmer 5-10 minutes. Meanwhile, put remaining ½ cup stock, peanut butter, tomato paste and soy sauce in a food processer. Once combined, add to stock. Add prepared noodles and green onion. Serve when noodles are heated through.

Garnish with chopped peanuts, toasted sesame seeds or green onion.

Serves 4.