Everyone enjoys a bowl of hot soup. Try this vegetable noodle soup made with Udon noodles, a variety of fresh vegetables and homemade vegetable broth.
Making the Vegetable Broth
Ingredients
Dashi (6 inch piece Kambu Seaweed and 4 cups water. Place seaweed into 4 cups water and bring to a boil. Simmer for one minute then strain the liquid removing the seaweed)
1 onion, cubed
2 stalks celery, chopped
2 carrots large, chopped
1 -2 inch peeled and chopped ginger
1 leek, chopped
1 garlic bulb, quartered
1/2 fennel bulb, chopped
6-8 cups water
2-3 tablespoon Shoyu naturally brewed Soy Sauce
1-2 teaspoon Mirin
Directions
Put all the vegetables, Dashi and water in a large pot. Bring to a boil then simmer for one hour. Strain removing all the vegetable matter. Add the soy sauce and Mirin to taste. Experiment with amounts.
Toppings
Shredded carrot
Blanched cut up broccoli
Cubed firm tofu
Fresh Basil
Udon noodles (cooked, follow directions on package)
Diced tomatoes
Place desired amount of noodles in a bowl. Top with vegetables then pour the desired amount of broth over the vegetables and noodles. Enjoy.