Vegan Udon Noodle Soup
A warming and comforting udon noodle soup with a flavorful broth and a variety of vegetables. Perfect for a chilly day.
Ingredients
- about 340 g 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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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 100°C.
- 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.
- 3Add the about 340 g of udon noodles to the pot. Cook for 3 to 4 minutes, stirring gently to separate the noodles, until they are tender and pliable.
- 4Remove the pot from the heat. Stir in the 1 teaspoon of grated ginger and the 1 teaspoon of sesame oil until thoroughly combined.
- 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.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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