If you’ve never had fresh udon noodles (Japanese noodles made from wheat flour) before, they are definitely worth seeking out! You can usually find them in the refrigerated section of any Asian market. If you don’t have access to an Asian market, fear not… the dried variety work well too! Or if you would like a gluten free option, rice noodles are excellent in this soup! This version has all vegetables, but I also like to add cubed firm tofu to this soup sometimes for added protein!
3 cups veggie broth
3 cups water
I package udon noodles (fresh or dried)
1 small bunch broccoli, cut in florets
2-3 carrots, sliced
1 pkg sliced cremini (baby bella) mushrooms
1 small can sliced water chestnuts, drained
1 can baby corn, drained and chopped bite-size pieces
2 Tblsp soy sauce or tamari
Spices – garlic powder, onion powder, powdered ginger
Sliced green onions (optional, for garnish)
Start sauteing sliced mushrooms in a little margarine or oil.
Start cooking noodles according to package directions.
While mushrooms and noodles are cooking, add broth and water to a soup pot. Add soy sauce, garlic powder, powdered ginger and any other spices you like. (You can also saute fresh chopped onion, garlic and ginger in a little oil first)
Bring to boil and add carrots and broccoli
Simmer for 5-7 min
Add water chestnuts, baby corn and mushrooms
Simmer another 5 min
Adjust seasoning if necessary
Lastly, drain noodles and add to soup
You can garnish with sliced green onion if desired!
Enjoy! Just a side note… a ceramic soup spoon and chopsticks work great when eating this soup! 🙂