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Udon Vegetable Soup Recipe
Nice mixture of vegetables with unusual noodles.

Preparation time: 25 minutes

Cooking time: 25-30 minutes


Serves: 6-8
Autumn, Winter

Saute in a pot until onions are golden:
    1/4 cup canola, or sunflower oil
    1 medium onion, minced
    1 clove garlicpeeled and minced

Add :
    1 carrot, peeled and cut into half rounds
    2 cups bok choy, sliced
    1" fresh ginger, peeled and minced
    1 cup green cabbage, minced
    1 cup broccoli florets, cut into small pieces
    1 cup mushrooms, sliced

Saute for 5 minutes and add:
    6 cups of water

Cook until vegetables are soft (about 20-30 minutes). Add:
    1 pound firm tofu, cut into 1/4"cubes

While soup is cooking, break into thirds:
    8 ounces Udon noodles

Cook according to the package instructions. Add cooked noodles to soup.

Blend in blender:
    11/2 tablespoons sesame oil
    3 tablespoons raw tahini
    1 tablespoon mellow miso
    1 tablespoon tamari or Bragg Liquid Aminos
    1 cup of broth from the soup

Add blended miso mixture to soup before serving. You can warm the soup as you add miso, but be careful not to bring it to a boil. (If miso is boiled, it will lose its benefcial digestive enzymes.)

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