Vegan Udon Noodle Soup

Ingredients

• 12 oz Udon Noodles
• 6 cups Vegetable Broth
• 1 cup, sliced Shiitake Mushrooms
• 2 cups, chopped Napa Cabbage
• 1 medium, sliced Carrot
• 4 stalks, sliced Green Onions
• 1 teaspoon, grated Ginger
• 1 teaspoon Sesame Oil
• 2 tablespoons Seaweed (Wakame)

Instructions

1. 1In a large pot, pour the 6 cups of vegetable broth. Place the pot over high heat and bring the broth to a rolling boil, which occurs at approximately 212°F (100°C).
2. 2Once the broth is boiling, carefully add the 1 cup of sliced shiitake mushrooms, the 2 cups of chopped napa cabbage, and the 1 medium sliced carrot to the pot. Continue to cook over high heat for 5 minutes, or until the vegetables begin to soften slightly.
3. 3Add the 12 oz of udon noodles to the pot. Cook for 3 to 4 minutes, stirring gently to separate the noodles, until they are tender and pliable.
4. 4Remove the pot from the heat. Stir in the 1 teaspoon of grated ginger and the 1 teaspoon of sesame oil until thoroughly combined.
5. 5Carefully ladle the hot soup into four individual serving bowls. Divide the 4 stalks of sliced green onions and the 2 tablespoons of seaweed (wakame) evenly among the bowls as a garnish, and serve immediately.

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