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Michael 10-16-2004 05:11 AM

Udon Noodle Soup by

Category: Soups

This recipe is suitable for a: vegetarian/vegan diet.



4 cups vegetable or faux chicken broth

2-inch piece of fresh ginger, skin removed and cut in half Pinch of sugar

1/3 cup rice vinegar

1/4 cup soy sauce

2 Tbsp. vegetarian oyster (mushroom) sauce (available at Asian groceries)

1/2 tsp. sambal or other chili paste

1/2 Tbsp. minced fresh ginger

2 garlic cloves, minced

1 Tbsp. peanut oil

2 Tbsp. sesame oil

1 lb. Chinese broccoli, coarsely chopped

Salt and pepper, to taste

1/2 lb. udon noodles, cooked according to package directions

4 green onions, julienned

1/4 cup cilantro, chopped

1/2 cup roasted and salted peanuts, coarsely crushed



In a pot over medium-low heat, combine the vegetable or faux chicken broth, ginger, sugar, rice vinegar, soy sauce, vegetarian oyster sauce, and sambal. Bring to a boil, reduce the heat, and simmer for 15 minutes. Meanwhile, in a large skillet, sauté the ginger and garlic in the peanut and sesame oils over medium heat for 2 minutes. Add the broccoli and sauté 3 more minutes, until the broccoli begins to soften, then season with salt and pepper. Remove the ginger. Divide the udon noodles and broth into 4 bowls. Top with the broccoli and garnish with a heap of green onions and a sprinkle of cilantro and peanuts. Serve immediately.

Additional comments:


Makes 4 servings

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