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Ginger Udon Soup

I did another poll on my Instagram stories last week about what type of recipes you all prefer to see on Harlowe James. I obviously love to bake, but lately I have been more cautious about the recipes I put out there because I don’t want everything I post to be unhealthy. A majority of you said you prefer to see healthy recipes although the baked goods are always pretty to look at. I am not going to rule out baking posts all together, but I myself am trying to eat much healthier and want to include some of the daily easy recipes I love. The first up is my super easy ginger udon soup.  This is one of my go to soups because of the delicious layering of flavors and quick cook time.

Ginger Udon Soup 

1 Package Udon noodles

1/2 tbsp garlic (chopped)

1/2 shallot (chopped)

1 tbsp. fresh ginger (chopped)

1 tbsp lemongrass  (chopped)

2 carrots

5 cups low sodium chicken stock

1 bunch green onions

1/2 cup cilantro

1/2 cup bok choy

1 freshly squeezed lime

1 tbsp. soy sauce

1 tsp. curry powder

salt and pepper to taste

Chop garlic, shallot, ginger and lemongrass and place in dutch oven over medium low heat. Cook until the shallot becomes translucent. While that is cooking, cut carrots into long thin pieces and add to pot, give it a good stir until everything is combined. Add chicken stock and soy sauce to the pot and turn the heat up to medium high. Add in the lime juice. Cook udon noodles according to package directions. I like to throw them directly into the soup pot and cook until tender or you can cook them in a separate pot of water and add them in. Add chopped green onions, bok choy and cilantro. Top with curry powder, salt and pepper and more fresh cilantro.

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