• 1 carrot cut in julian strips
• 1/2 cup dried shitake mushrooms
• Cup mushrooms quartered
• Cup of broccoli divided into florets
• 2 spring onions chopped
• Pack firm tofu, cut into cubes
• 1/2 cup Japanese soup stock
• 2 cups vegetable stock
• Udon noodles
• Sesame oil
• 2 hard boiled eggs
In a saucepan put the stock, and dried shitake mushrooms, bring to boil and cook for 10 mins on a simmer, Add broccoli, mushrooms, carrot and cook for a further 5 mins. In a separate saucepan bring water to boil and add udon noodles – gently heat through and drain just before serving.
In soup add tofu, spring onions, couple of drops of sesame oil and heat through. Season to taste.
Serve in bowls with noodles put in first, pour over soup and add quartered boiled eggs at end.
The Japanese soup base is easily found in specialty Asian grocers and are sold in small galss bottles- there are many varieties, the most common being a soya sauce based. Taste your soup close to serving and check for saltiness according to personal preference. The choice of vegetables can vary according to what is in your fridge. You can add cabbage, zuchini, cauliflower, snow peas. Just cut to a size that will allow equal cooking time for all – vegetables with the longest cooking time need to be cut very fine.
Gluten Free: yes
Added Sugar: yes
Lactose Free: yes