Pepperoni Udon Soup with Spinach and Beans
I had a bunch of leftover dumpling dough from when I made the baby yoda “Gyoda” a few weeks ago, and decided to make it into multi-colored udon noodles. This time of the year my fave soup is when I throw a type of pasta, bean, green, and sausage into a pot. I decided to do a spin on this for the udon noodles with some spinach (since it was in the dough) cannellini beans, and pepperoni. This was a super comforting bowl of soup that I ate leftovers of all week!
I put the two doughs together and just started rolling it out to end up with the random tie-dye look.
Cutting them with a knife gives you a nice square shaped udon noodle.
Pasta making is like therapy for me.
Boil the noodles, then top them with the broth. I simmered the pepperoni in the broth for about a half hour to let the flavors really get into the soup.
Tasty and so comforting!
Pepperoni Udon Soup with Spinach and Beans
Homemade spinach udon noodles in a pepperoni broth with spinach and cannellini beans
Servings: 4 bowls
Ingredients
- 4 cups flour plus more
- 1 cup water
- 1 teaspoon salt
- 2 cups spinach
- cornstarch
- 1/2 gallon stock chicken, veggie, or whatever you have
- 4 oz pepperoni diced
- 2 cups spinach
- 1 can cannellini beans
- chili flakes
Instructions
- Split the water, flour, and salt in half to make the 2 different colored batches of wrappers.
- Heat half the water to simmering, add half the salt, and pour it into half the flour. Stir to combine and then knead about 10 minutes until smooth. Wrap with plastic wrap and allow to cool on the counter until ready to use, at least an hour.
- Add the spinach to the remaining water and heat to a simmer until the spinach is wilted. Add the remaining salt. Blend in a blender or with a hand blender until smooth. Add this mixture to the flour and stir to combine, then start kneading. Add more flour until the texture of this dough matches the previous dough you made, maybe about an additional 1/4 cup. Knead 10 minutes until smooth. Wrap with plastic wrap and allow to cool on the counter until ready to use, at least an hour.
- Put the two doughs together and roll them out. Fold the dough on top of itself once or twice as you roll. This will give the dough almost a tie-dye green and white look. Use cornstarch to help prevent sticking and roll the dough out to about 1/8th of an inch. Cut into noodles and toss in more starch.
- Bring the stock to a simmer and add the pepperoni. Simmer for 30 minutes. Add in the spinach and beans and cook another 15 minutes. Add chili flake to taste
- Bring a pot of water to a boil and boil the noodles. Strain and add to bowls.
- Top with the broth and serve!
