Potato Leek Soup with Udon Noodles

After a heavy dim sum brunch in London, I craved for a healthier, lighter dinner meal. As there were some leeks left in the fridge, I was inspired to cook potato leek soup with a twist to it – turning it into a soupy noodle dish.

I decided to use Udon noodles for the dish, which I thought would go well with the soup. I have always enjoyed Japanese Curry Udon Noodles; if Udon noodles match well with Japanese curry, it could probably work with potato leek soup too, which is also kind of rich and creamy.

As a person who enjoys soup, I was quite satisfied with the end result; however, the Mr thought the dish was somewhat bland. He suggested having the soup with rice instead of noodles, as rice would absorb the soup better (a different recipe to experiment with next time). 

Perhaps, I could have made the soup creamy by adding more butter and yogurt, or add more spices to the soup (like curry powder), but then, it would defeat my purpose of making something light and healthy in the first place.

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SERVINGS: 2 portions

PREPARATION + COOKING TIME: 1 hour

INGREDIENTS:

• (1) Leek – cut vertically into halves and then slice thinly at an angle
• (2) medium size Carrots – cut into small cubes
• A handful of Baby Potatoes or (2) medium size Potatoes – cut into small cubes
• (1) small size Bell Pepper – remove seed and cut into small dices
• (1) Shallot – slice thinly
• (2) cloves of Garlic – chop finely
• (2) packets of Udon Noodles
• (1) teaspoon of Butter/Margarine
• (1.5)L of Boiled Water
• (1) cube of Vegetable/Chicken Stock
• Salt
• Pepper
• Curry Powder

STEPS:

1. Cook the potatoes, carrots and bell peppers in the microwave for (1) to (2) min. This will help to soften the ingredients faster and reduce cooking time.
2. Pour some olive oil into a pot and set the stove to medium heat. Once the oil is hot, put in the butter/margarine; when it melts, add the garlic and shallot and stir-fry until they become fragrant (turn slightly brownish).
3. Pour in the leek and stir-fry until they become soft; then, put in the microwaved potatoes, carrots and bell peppers. Stir all ingredients so they mix well.
4. Pour (1)L of boiled water into the pot and add the vegetable/chicken stock. Stir well so the stock dissolves properly. Let the soup boil for 10 minutes. Remember to stir every now and then, so the heat will spread evenly.
5. In another pot, put in the Udon noodles and then add (0.5)L of boiled water. Set stove to high heat and let the water boils for 5 min, then remove the noodles and rinse them under cold running tap water for a few minutes Drain excess water and serve the noodles in a bowl.
6. Once the soup is done, let it cool for a few minutes. Then, use a hand blender to blend the vegetable chunks in the soup until they are mushed up. If you prefer the chunky bits, you can leave the soup as it is, or just blend the vegetable for a little while only.
7. Pour the soup into the bowl with the Udon noodle, and then sprinkle some curry powder on top.

Step 2

Step 3

Step 4

Step 6

*The dish is kind of lukewarm when served. If you prefer to have it hot, just microwave it for (30) seconds before serving.

Bon appetit!