Vegetable Udon Soup
By Mary McDougall
Serves: 4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
8 Cups
Vegetable broth
1 Tbsp
Soy sauce (optional)
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)
Directions
1
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.
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