Vegetable Udon Soup #2

Prep: 10 minutes Cook: 15 minutes



  • 8 cups vegetable broth
  • 1/4 cup soy sauce
  • 2-3 cloves garlic, pressed
  • 1 tsp grated fresh ginger
  • 1 bunch green onions, cut into 1 inch pieces
  • 4 ounces oyster mushrooms, sliced
  • 7 ounces enoki mushrooms
  • 1 carrot, thinly sliced
  • 1 cup snow peas, trimmed
  • 1 cup sliced baby bok choy
  • 1 cup sliced Napa cabbage
  • 12 ounce package fresh precooked udon noodles
  • 1 cup cubed firm tofu (optional)


Place the broth, soy sauce, garlic and ginger in a large soup pot. Bring to a boil. Add all the vegetables and cook for about 3 minutes. Add the udon and the tofu, if using. Cook for another 3-4 minutes until the noodles are tender.

Hint: Dried udon noodles may also be used. Cook them in boiling water until tender, drain and reserve until needed in the recipe. Other kinds of mushrooms may be substituted for the one listed here, if desired. Fresh shiitake mushrooms add a wonderful chewy texture to the soup.