In the spirit of Meat-Free Mondays, a global movement encouraging people to reduce meat consumption for health and environmental benefits, why not dive into the comforting embrace of Vegetarian Japanese Udon Noodle Soup? This dish is a testament to the fact that vegetarian meals can be just as hearty and satisfying as their meat-based counterparts.

Ingredients

• 200g udon noodles
• 1 vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 200g mixed fresh vegetables (such as sliced bell peppers, mushrooms, and baby spinach)
• 2 spring onions, thinly sliced
• A handful of fresh coriander, chopped
• Sesame seeds, for garnish
• 1 sheet nori (dried seaweed), cut into strips

Method

1. Cook the udon noodles according to the package instructions, usually by boiling in water for about 4-5 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large pot, bring the vegetable stock to a gentle simmer over medium heat. Add the soy sauce, mirin, and sesame oil, stirring to combine.
3. Add the minced garlic and grated ginger to the broth, simmering for a couple of minutes to infuse the flavours.
4. Toss in the mixed vegetables and cook until they are just tender, ensuring they retain some crunch for texture.
5. Divide the cooked udon noodles among bowls. Ladle the hot broth and vegetables over the noodles.
6. Garnish each serving with sliced spring onions, chopped coriander, a sprinkle of sesame seeds, and a few strips of nori for that authentic Japanese touch.