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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my Japanese ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon. Ingredients:
1/2 onion, chopped |
2 carrots, sliced diagonally |
2 cups broccoli, chopped |
1 cup celery, sliced diagonally |
8 ounces medium firm tofu, cut into small cubes |
10 cups water |
2 chicken bouillon cubes |
2 tablespoons soy sauce |
2 tablespoons vegetarian oyster sauce |
2 tablespoons white mellow miso |
2 tablespoons cut wakame seaweed |
8 ounces udon noodles |
Directions:
1. In a large pot mix all the ingredients except the wakame and noodle.
2. Cook for approximately 30 minute.
3. Add noodles and wakame and cook for an additional 10 minute.
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