Ingredients
Scale
- 6 cups vegetable broth
- 1 inch ginger, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup sliced mushrooms
- 1/2 cup chopped bok choy
- 1/4 cup shredded carrots
- 4 ounces udon noodles
- 2 green onions, thinly sliced
- Optional: dash of chili oil for heat
Instructions
- In a large pot, combine vegetable broth, ginger, and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
- Strain the broth to remove ginger and garlic, if desired, or leave them in for extra flavor.
- Return the broth to the pot and add soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer.
- Add mushrooms, bok choy, and carrots to the broth. Cook for 3-5 minutes, or until vegetables are tender-crisp.
- Add udon noodles to the pot and cook according to package directions, usually 2-3 minutes, until heated through and softened.
- Ladle the soup into bowls and garnish with sliced green onions.
- Serve immediately, with a dash of chili oil if you like a little spice.
Notes
- For added protein, consider adding cooked tofu or a soft-boiled egg.
- Adjust the amount of soy sauce and rice vinegar to your taste.
- Feel free to use other quick-cooking vegetables like spinach or snow peas.
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg