I diced the brisket up into little chucks and sauteed it with veggies.
Please use whatever veggies you have available, and if you have leftover cabbage why not toss that in!
This dish took less than 30 minutes to prepare with the help of all that leftover brisket I cooked.
Make sure you don’t overcook the noodles.
Bring the stock to boil before adding the noodles. It took about 4 minutes for the noodles to be perfectly tender.
All done and ready to eat, don’t forget to drink the broth after you finish off the noodles!
Brisket Udon Noodle Soup
Prep Time: 5 minutes
Cook Time: 30 minutes plus brisket cooking time
Total Time: 35 minutes
3 cups cooked brisket, diced
6 cups chicken broth, low sodium
6 cups beef broth , low sodium
4 packs udon noodles
1 large onion, diced
3 cloves garlic, minced
3 carrots, diced
3 stalks celery, diced
2 cups mushrooms
2 cups organic corn
1/2 cup water chestnuts
1/4 cups cilantro
1 tablespoon ginger, minced
2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
extra virgin olive oil
green onions to garnish
In a large stock pot, add about 2 tablespoons of olive oil, saute onions, ginger, carrots, celery and corn for about 5 minutes, season with 1 tablespoon of seasoning blend, add rinsed mushrooms, water chestnuts and garlic, cook 2 minutes more.
Add brisket and cook 5 more minutes.
Pour in beef and chicken stock, bring to boil, then allow mixture to simmer for about 15 minutes.
Bring stock to boil, add udon noodles to stock, cook about 4 minutes until noodles are tender.
Taste seasoning level and add remaining seasonings if needed.