Udon Noodle Soup
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.
Makes 4 servings