Last Updated on June 22, 2024 by Lisa Keys
This is the Fortune Asian Noodle Blogger Recipe Challenge. I had delicious fun creating my signature soup inspired by my Italian roots and my home-town. I hope you will give it a try on one of these chilly winter days. It's a super good NOODLEISIOUS Udon Mushroom Wedding Soup.
Last week I was rushing through an airport when I came upon an Asian noodle bar beckoning me in to build my own soup bowl. Oh, what I would have given to have been able to have the time to sit and enjoy my own personalized noodle soup, but airplanes do not wait. I snapped a couple of pictures and off to Gate 28 I went.
Back home to chilly Pennsylvania I can't stop thinking how great it would be to have that noodle bar right in my own kitchen. Picture steaming hot, flavorful broth, fresh noodles and an array of toppings to satisfy everyone's tastes served up in minutes. It's like the perfect restaurant meal only it's in my house.
Hello Fortune Udon Noodles. Like the finest fresh restaurant noodles Fortune makes it easy to enjoy a personalized bowl of nutritious and comforting noodle soup at home. Quick soups in five flavors only require your favorite fresh vegetables and/or proteins to top it off. Find them in your grocer's refrigerated produce section and you will never do restaurant take-out again.
Being from Kennett Square (aka the mushroom capital of the world) there was no doubt in my mind I wanted to try Fortune's Udon Mushroom Flavor. It's earthy rich broth and fresh udon noodles make the perfect base for my blended mini mushroom meatballs. In addition, a few fresh vegetables go in to brighten it all up. Talk about delicious Udon soup in minutes.
Udon Mushroom Wedding Soup
Ingredients
- 2 ounces shitake mushrooms, very finely chopped
- 1 small clove garlic, minced
- 1 teaspoon sesame oil
- 4 ounces lean ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon finely chopped green onion
- 1 egg, lightly beaten
- ½ teaspoon kosher salt
- 1 package (7.27 oz.) Fortune Udon Mushroom Flavo
Garnishes
- fresh cilantro, sliced mushrooms, bell pepper strips, sesame seeds sliced mushrooms, bell pepper strips, sesame seeds
Instructions
- In non-stick skillet, over medium heat, cook mushrooms and garlic in sesame oil for 3 to 4 minutes or until just golden brown and mushrooms have released their liquid.
- In medium bowl, combine mushroom mixture, ground beef, panko, green onion, egg and salt until well blended. Using a small cookie scoop shape mixture into 12 meatballs.
- Brown meatballs on all sides in same skillet and continue cooking until fully cooked through.
- Meanwhile, cook udon noodles according to package directions for stove top. Ladle noodles and soup into 2 serving bowls.
- Top with meatballs, cilantro, fresh mushrooms, pepper strips and a sprinkle of sesame seeds.
Krista
Looks delicious!
Lisa
Thanks! Cooking for two these days. It's a really easy and quick meal
thegsandwich
This looks really great. I'm going to try it. Thanks for sharing.
Lisa
Thanks for the stamp approval. Hope you enjoy it as much as I did.
Lisa
What was it about this blog post mamabatesmotel that you liked so much that you chose to reblog it?
mamabatesmotel
Hi, the recipe looks easy and I love Asian flavors..
Lisa
Wonderful-thank you for the reblog. I love Asian flavors, too.
Lisa
Wondering why you chose to reblog this post collectivecogitations?
collectivecogitations
Oh! Haven't had this question before. I like the recipe! I wanted my followers to see it as well. Reblogging a post does not remove your credit from it. It also increases your content's visibility. If you do not wish to have the reblog button available on your posts, however, there is a way to disable it.
Lisa
I am grateful for the reblog. I was just curious what it was about this particular blog post that you liked. Thank you.
Maribel Rivera
Hi Lisa, I work with a local mushroom manufacturer in Kennett Square and would love to talk to you about using our mushrooms. How about a quick conversation at your convenience?
Lisa
Thank you Maribel. I am very flattered. How about we have a chat after Thanksgiving.
Lisa
Please contact me at [email protected]