13:32 Minute Udon Noodle Soup

I timed myself with a stopwatch from the moment I walked into the kitchen until the moment I sat down with a bowl of this tasty soup: 13 minutes, 32 seconds.
Perfect for a rainy day or anytime you need something quick and delicious; the udon noodles, bullion cubes and frozen edamame are easy to keep on hand, and you can trade up the veggies for what you might have on hand in the fridge or freezer.

This recipe is for one, but it’s easy to double or triple to make for more hungry noodlers.

Serves: 1
Time: 13:32 minutes

2 cups water
1/2 cup frozen shelled edamame
1 garlic clove, minced
1 tsp fresh ginger, minced
small handful of udon noodles, a bunch the diameter of a nickel
½ large bullion cube (following the package directions, enough for 1 cup water)
1 Tbl soy sauce
1 tsp rice vinegar
1/3 cup chopped red cabbage
4 oz tofu, cut into small cubes
splash of sesame and/or chili oil, optional

Bring the water to boil in a small soup pan. Add the edamame and cook for 4 minutes.

Mince the garlic and ginger, and add to the soup with the udon noodles, bullion, soy sauce and rice vinegar. Cook another 3-4 minutes until the noodles are soft.

Put the soup in a large bowl and top with chopped cabbage, tofu, and sesame and/or chili oil.