Udon Noodle Soup

I have been on a YouTube food and travel video bender, and especially love TabiEats and Paolo From Tokyo. They make everything look so good and describe what they are eating with great detail. They are not vegan, but that's okay, I just veganize the recipes that look and sound good to me. This is one of those recipes.

Vegan Udon Noodle Soup

Ingredients:

6 cups vegetable broth (adjust soy sauce if your broth is salted - I used 1 tbsp Better Than Boullion)
Thumb size piece of ginger, peeled
1 inch piece of Kombu (dried seaweed for making stock)
1 tsp sugar
1 tbsp rice wine vinegar
1/4 cup Bragg Liquid Aminos or soy sauce
1 tbsp vegan Worcestershire sauce
2 tsp garlic chili paste
1 tbsp dried wakame seaweed

1 tbsp sesame oil
2 cloves garlic, minced
2 tsp minced fresh ginger
1/2 cup diced carrot
1/2 cup chopped broccoli
1/2 cup sliced cabbage

2 cups fresh (or frozen) udon noodles (about 8 oz)
Sliced scallions to sprinkle on top
grated radish for topping (optional)

Directions:

Heat the vegetable broth in a saucepan with the thumb-sized piece of peeled ginger, rice wine vinegar, Braggs or soy sauce, Worcestershire, and garlic chili paste. Bring to a low boil and let it simmer for 15 minutes while you prepare the vegetables. When the broth is done, strain out the ginger and the kombu.

For the veggies, mince the garlic and ginger. Then dice the carrot, broccoli, and cabbage. Heat the sesame oil in a non-stick pan and stirfry the garlic, ginger, broccoli, and cabbage until al dente and still somewhat crisp and bright.

Prepare the udon noodles according to package directions.

Put the noodles in a bowl and top with the stirfried veggie mix, ladle on some broth and top with the scallions and grated radish.