Ingredients:

  • 16 oz Fresh Udon Noodles
  • 5 Cups Beef Stock
  • 1 Cup Bean Sprouts
  • 1/4 Cup Green Onions
  • 1/2 Cup Thai Basil
  • 1 tbsp Garlic Sriracha Chili Sauce
  • 1/4 tsp Chinese 5 Spice
  • 1 tbsp Fresh Ginger
  • 3 tbsp Sriracha Hot Sauce
  • 4 Thai Chilies
  • 1 tbsp Red Miso Paste
  • 1/2 Cup Fresh Cilantro
  • 1 tbsp Fresh Garlic
  • 2 tbsp Quality Fish Sauce
  • Fresh Lime Wedges
  • Red Pepper Flakes
  • Toasted Sesame Seeds
  • 2 Boiled Eggs

Instructions:

  1. In a large pot, bring 5 cups of beef stock to a rapid boil.
  2. While the stock heats up, chop the green onions, Thai basil, and prepare the bean sprouts. Set aside some herb reserves for garnish.
  3. Once boiling, add the garlic Sriracha chili sauce, minced ginger, Sriracha hot sauce, Thai chilies, red miso paste, and optional Chinese 5 spice to the stock. Stir well to combine.
  4. Loosely separate the udon noodles and gently add them to the boiling broth. Boil for 2 minutes, stirring occasionally.
  5. After 2 minutes, add the bean sprouts, Thai basil, and chopped green onions to the soup. Boil for an additional 1 minute, or until the vegetables are just tender.
  6. Ladle the soup into bowls; garnish with fresh cilantro, boiled eggs, lime wedges, and toasted sesame seeds. Pass additional Sriracha, red pepper flakes, and herb reserves on the side.