When you’re cold and hungry, this dish is one of the easiest, fastest things to make. Because of the ginger and turmeric, it really warms you up from the inside!
Ingredients (For 2)
1 can coconut milk
2 cups water
1 inch size freshly grated turmeric
1 inch size freshly grated ginger
1-2 cloves minced garlic
1 squeeze of shiracha hot sauce
1 Tbs lime juice
1 Tbs lemon juice
2 Tbs nampura fish sauce
1 Tbs mirin or maple syrup
1 tsp soysauce
2-3 Komatsuna leaves, ribboned. (komatsuna is a mild mustard green. This may be substituted with any greens on hand.It is more for adding color to the soup)
4-5 knobs of sunchokes, peeled and sliced( if you can’t find any sunchokes, potatoes or sweet potatoes will do.)
1. Boil 2 packs of udon according to package directions. Set aside.
2. Bring water to a boil and cook sunchokes 10 minutes or until tender. Add the greens and cook 2-3 minutes enough to wilt it.
3. Add the coconut milk and all of the other ingredients. Turn down the heat and simmer for 4-5 minutes.
4. Put the noodles in bowls and ladle the soup over it. It might be fun to add cilantro, mint or basil of you have any on hand!