One of my absolute favorite ingredients to cook with is fresh ginger.  It is so warm and comforting and soothing.  The gnarled knobs might not look very appealing, but so much happiness is lurking inside!  Whether it be a Mango Lassi with Ginger and Cardamom or Homemade Green Chai Tea or Ginger Pumpkin Bread, I am always looking for ways to sneak this surprising ingredient into a meal.

Ginger Soy Udon Noodle Soup is my go-to meal when I don’t know what else to cook.  I usually have all the ingredients on-hand, it is very economical and it could not be easier to prepare or clean-up.

Ginger Soy Udon Noodle Soup (Serves 2-3)

6 cups water

2 1″ pieces of peeled fresh ginger

7 oz dry udon noodles (available in the Asian section of most grocery stores)

1/3 – 1/2 cup low sodium soy sauce

1 teaspoon sesame oil

broccoli slaw (find it bagged in the produce section)

tofu, cooked chicken or cooked shrimp

Add water to a medium pot over high heat.  Grate 1″ of the ginger in to the heating water.  When water comes to a boil, drop in udon noodles and cook according to package directions.  When noodles are finished cooking, use tongs to remove them from the water and into a colander – DO NOT POUR THE WATER OUT!

While noodles are cooking, combine soy sauce and sesame oil in a small bowl.  Grate in remaining 1″ piece of ginger.  After noodles are removed from cooking water, pour in soy sauce mixture and bring to a simmer.  Drop in tofu, chicken or shrimp and warm through.

Portion noodles into serving bowls and ladle in soy-ginger broth.  Top with tofu and a handful of broccoli slaw.  Sprinkle in more soy sauce if you’d like.