Get Hungry: Udon Noodles With Edamame, Peppers & Mushrooms in Ginger-Garlic Broth

Jan 21, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

This recipe was originally posted by Kimberly Morales on Poor Girl Eats Well, a blog devoted to eating "ridiculously well on a minuscule budget."

A steamy bowl of noodles can make a person feel like a million dollars. The good news is, it only has to cost a couple of bucks.

This inexpensive, vegetarian-friendly soup is loaded with fresh produce, protein-packed tofu, and thick, warm noodles to slurp down while you wait for the cold weather to clear. An added bit of ginger makes a pleasant soup for anyone feeling under the weather.

Mushrooms, peppers, and edamame—oh, boy! (Photo: Kimberly Morales)

With the exception of the fresh veggies, most of the ingredients in this soup can be kept on hand without spoiling, making for a good last-minute or lazy-day recipe.

To add color and flavor, serve it with fresh scallions sprinkled on top.

Chef's tips:

If you can afford to use fresh ginger instead of ground, definitely do so. Ground ginger will work fine, but the soup will be a lot tastier—and more fragrant—if you opt for the fresh stuff.

The choice of vegetables is up to you, but part of the Poor Girl Eats Well philosophy of eating well also means enjoying food that's nice to look at. A colorful bowl of soup is a good indicator of a healthy dose of nutrients; so be sure to pick an array of colors!

Finally, if you're not into tofu, cubed chicken or a couple of shrimp can be tasty substitutes.

Total cost per serving: $1.40

See the full recipe here at Poor Girl Eats Well.

See all recipes in our "Get Hungry" series here.

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