Hearty Udon Noodle Soup with Cavalo Nero and Radishes

Hearty Udon Noodle Soup with Cavalo Nero and Radishes
Cavalo nero is my favourite leafy green, it’s so hardy and wintry and I use it at every opportunity I get. I love the extra layer radishes add to the texture of the bowl – a little fresh crunch every other mouthful is incredibly welcome.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Hearty Udon Noodle Soup with Cavalo Nero and Radishes

Ingredients

  • 1 carrot, sliced finely
  • 1 stick celery, sliced finely
  • 1 white onion, diced finely
  • 4 - 5 leaves cavalo nero, rolled up like cigars and sliced
  • 200g fresh udon noodles
  • 600ml stock (vegetable or chicken)
  • Handful radishes, finely sliced

How to make

  • Heat 1 - 2 tbsp cooking oil in a large non-stick pan. Cook the onions, carrots and celery on a medium/low heat for around 15 minutes or until they begin to get all jammy and caramelised.
  • Add the cavalo nero and cook for a couple more minutes.
  • Pour in the stock, bring to a boil then reduce to a simmer. Cover the pot and cook for 5 minutes.
  • Add the udon noodles and cook for 5 minutes more.
  • Serve in bowls and scatter with those crunchy, peppery radishes.

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