Udon Noodle Soup

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind