Vegan Scorching-and-Bitter Shiitake Udon Soup

This cure-all soup from The Healthspan Answer cookbook is full of the therapeutic powers of garlic and ginger, and makes for a scrumptious, simply customizable dinner.

What you want:

1 bunch udon noodles
1 tablespoon minced ginger
2 bunches scallions, sliced (reserving 2 tablespoons of inexperienced portion for garnish)
4 cups shiitake mushrooms, stems eliminated and tops sliced
1 teaspoon sesame oil
1 tablespoon minced garlic
6 cups low-sodium vegetable broth
2 tablespoons tamari
¼ cup lemon juice
2 tablespoon seasoned rice vinegar
1 (15-ounce) bundle agency tofu, minimize into ½-inch cubes
½ cup shredded crimson cabbage
½ cup shredded inexperienced cabbage
1 cup shredded carrots
¼ teaspoon black pepper

What you do:

  1. Cook dinner udon noodles based on bundle instructions, rinse with chilly water, and put aside.
  2. Over medium-high warmth, warmth a big stockpot. As soon as sizzling, sauté ginger and scallions with 2 tablespoons water till fragrant, about 2 minutes. Add mushrooms and one other tablespoon of water and sauté till softened, about 3 minutes.
  3. Push substances to facet of pot and drizzle sesame oil in heart. Add garlic to grease and sauté for 1 minute or till golden, being cautious to not scorch. Mix all substances by stirring.
  4. Add vegetable broth and tamari, and produce to a boil. As soon as boiling, cut back warmth to low, cowl, and simmer for five minutes. Add lemon juice, rice vinegar, tofu, cabbage, and carrots, and simmer for two minutes extra. Add black pepper. 
  5. To every bowl, add desired portion of udon noodles and ladle broth, tofu, and greens on high. Garnish with reserved scallion greens.
For extra vegan noodle soup recipes, learn: