Japanese Vegan Udon Noodle Soup

Ingredients:

For the Broth:

4 cups low-sodium vegetable broth

1 (1-inch) piece ginger, sliced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon vegetarian oyster or mushroom sauce

1/2 teaspoon chili paste

1 pinch granulated sugar

Kosher salt, to taste

Freshly ground black pepper, to taste

For the Chinese Broccoli:

1 tablespoon peanut oil

1/2 tablespoon minced ginger

2 cloves minced garlic

1 teaspoon sesame oil

1 pound Chinese broccoli, coarsely chopped

For Assembling:

1 pound fresh or frozen udon noodles, cooked according to package directions (or 14 ounces dried)

2 medium green onions, thinly sliced

1/4 cup coarsely chopped cilantro

1/4 cup roasted, salted peanuts

Steps to Make It:

Make the Broth:

Step 1: Gather the broth ingredients.

Step 2: In a medium saucepan, combine the vegetable broth with the pieces of ginger, soy sauce, rice vinegar, oyster or mushroom sauce, chili paste, and sugar. Stir to combine and bring to a boil. Cover the pot and reduce to a simmer.

Step 3:Allow broth to simmer for at least 10 minutes. Remove the pieces of ginger from broth and discard. Taste and season lightly with salt and pepper if needed.

Make the Chinese Broccoli:

Step 1: Gather the Chinese broccoli ingredients.

Step 2: In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil over medium heat. Cook 1 to 2 minutes or until fragrant.

Step 3: Add the Chinese broccoli. Sauté for a few minutes, or until the broccoli is just tender and a lively green color. Remove from the heat and set aside.

Assemble the Noodle Soup:

Step1: Gather the ingredients for assembly.

Step 2: Prepare individual bowls by placing a serving of noodles in each, topping with the prepared Chinese broccoli, a generous amount of warm broth, some sliced green onions, chopped cilantro, and roasted peanuts. Serve.