Asian Udon Noodle Soup
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the broth:
2 pt (950 ml) low-sodium vegetable broth
1 in (2.5 cm) piece ginger, sliced
2 tbsp tamari sauce
1 tbsp rice vinegar
1 tbsp vegan oyster sauce
½ tsp chili paste
1 pinch granulated sugar
salt & black pepper, to taste
2 pt (950 ml) low-sodium vegetable broth
1 in (2.5 cm) piece ginger, sliced
2 tbsp tamari sauce
1 tbsp rice vinegar
1 tbsp vegan oyster sauce
½ tsp chili paste
1 pinch granulated sugar
salt & black pepper, to taste
For the bok choy:
1 tbsp peanut oil
½ tbsp minced ginger
2 cloves minced garlic
1 tsp sesame oil
1 lb (450 g) bok choy, torn
1 tbsp peanut oil
½ tbsp minced ginger
2 cloves minced garlic
1 tsp sesame oil
1 lb (450 g) bok choy, torn
Nutrition
(Per Serving)
Calories
535
Fats
12 g
Protein
20 g
Carbs
88 g
Instructions
- To make the broth, combine the vegetable broth with the ginger, tamari, rice vinegar, oyster sauce, chili paste, and sugar in a large pot. Bring to a boil, then cover the pot with a lid and reduce the heat to a gentle simmer. Allow the broth to simmer for 10 minutes, then remove the pieces of ginger.
- In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil over medium heat. Cook for 1-2 minutes or until fragrant. Now add the bok choy and sauté for a few minutes until tender. Remove from the heat and set aside.
- To serve, divide the noodles between 4 bowls, topped with bok choy, warm broth, sliced green onions, chopped cilantro, and roasted peanuts.