Vegan Udon Noodle Soup

Ingredients

  • 1 package buckwheat Udon Noodles
  • 1 thumb ginger, minced
  • 2 cloves garlic, minced
  • 5 scallions, white and green, diced
  • 1 cup broccoli, cut in to bite size pieces
  • 1 cup each carrot and red peppers, cut into match stick size pieces
  • ½ cup frozen edamame
  • 1 cup sliced shitaki mushrooms
  • 1 TBL sesame oil
  • ¼ cup Tamari sauce
  • 1 TBL thai chili sauce (or to taste)
  • 6 cups vegetable broth
  • 1 cup chopped cilantro
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Method

  • Place a large saucepan on a medium heat and add sesame oil. When hot, throw in the garlic, ginger, scallions, carrots, red peppers, edamame and broccoli and sauté for about 3 minutes, stirring regularly.
  • Add in the mushrooms and saute for about another 2 minutes, not allowing mushrooms to lose their texture.
  • Next, add Tamari sauce, chili garlic sauce and vegetable stock.  Bring the soup to a boil. Turn down heat and simmer for 10 minutes.
  • Meanwhile, cook udon noodles according to package directions. Drain and rinse.
  • Add the noodles to your soup and serve up with a handful of chopped cilantro in each bowl!