I am beyond the moon at how this turned out, given it’s my first time to tackle a Japanese udon soup. I looked at several recipes for inspiration and pulled out the ingredients I liked from them to “Frankenstein” my concoction. 🙂 I wanted a veggie-based broth and had three bouillon cubes left. I know that most vegetarian broths always have carrots, celery, onions, and garlic as the base, so I decided to add some “oomph” by making my own broth, in addition to the remaining bouillon.
Put on your apron — here we go!
*makes about 4-6 servings
- 12 cups filtered water
- 2 lbs pre-cooked Japanese (or Korean) udon noodles
- 1 small bag snow peas (optional) ~ washed, tips removed
- 1 bunch Chinese broccoli (optional) ~ ends removed, washed, leaves separated from stems/stalks, stalks sliced diagonally
- 3 large stalks organic celery ~ ends removed, washed, cut into large chunks
- 3 medium organic carrots ~ tops removed, washed, cut into large chunks
- 1 large bulb garlic ~ peeled, smashed
- 1 medium purple onion ~ end removed, peeled, washed, cut into 1/4
- 1 small root ginger ~ as fresh as possible; washed w/ a veggie brush; 1/2 thinly sliced, the other 1/2 minced
- 8 oz fresh shiitake mushrooms ~ rinsed, caps and stems sliced
- 1/2 bunch cilantro ~ washed thoroughly, reserve only leaves
- 3 sprigs scallions ~ ends removed, washed, sliced thinly diagonally
- Walnut Oil
- 1 tbsp rice vinegar
- 3 cubes Rapunzel vegan vegetable bouillon (purchased from Sprouts)
- sea salt ~ to taste
- organic evaporated cane sugar ~ to taste
- In a large stainless steel stockpot, heat the oil and sauté the garlic until aromatic. Add the carrots, celery, mushrooms, sliced ginger, onion, and broccoli stems. Stir the veggies until browned. If anything sticks, add a bit more oil.
- Add water, minced ginger, salt, sugar, and bouillon. Simmer for 20 minutes, covered.
- In a separate small-medium stainless steel pot, bring some water to a boil and soften the udon noodles. Once soften and separated, drain the noodles and set aside.
- After 20 minutes of simmering, turn off the burner to the soup and set the soup on a cool burner. (Note: You can strain the broth and discard the veggies or keep the veggies. I keep mine as they add a nice “stewed veggies” touch to the soup.)
- Add the rice vinegar.
- In your bowl, arrange the broccoli leaves and snow peas, then add the udon.
- Finally, scoop 2-3 ladles of hot broth (& cooked veggies) into your bowl. This cooks the snow peas and broccoli leaves al dente style.
- Garnish with cilantro and scallions. VOILA! 🙂