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
- 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.
- 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.
- Add the minced garlic and grated ginger to the broth, simmering for a couple of minutes to infuse the flavours.
- Toss in the mixed vegetables and cook until they are just tender, ensuring they retain some crunch for texture.
- Divide the cooked udon noodles among bowls. Ladle the hot broth and vegetables over the noodles.
- 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.
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