Spring Vegetable Udon Noodle Soup

Spring vegetables and vegan noodles make a healthy fresh soup for a light weeknight dinner. 

Recently I joined a CSA (Community Supported Agriculture) home delivery service. I wanted to support my local farmers and I wanted to know where my food comes from. Each month, a box arrives on my front porch filled with an array of local, seasonal produce. I call it happiness in a box. Here is a link to my organic farm service, Farm Fresh To You

I had a pack of Annie Chun's Japanese Style Udon Noodles, so I decided to make a healthy vegan soup using some of the produce from my latest  delivery.

Rainbow Carrots are not only gorgeous, they are packed full of antioxidants, vitamins, and fiber.

Brown Beech Mushrooms fall apart into dozens of little individual mushrooms when you cut off the base.

Spring Vegetable Udon Noodle Soup

4 cups organic vegetable broth
1/2 cup sliced carrots, sliced on the diagonal
1/2 cup brown beech mushrooms, cut from stem
1/2 cup sugar snap or snow peas
1/2 cup chopped green onions
2 teaspoons soy sauce
1 clove garlic, crushed
1/4 teaspoon red pepper flakes
sea salt + fresh ground pepper
fresh lemon

In a large saucepan, bring vegetable broth, garlic and red pepper to a boil. Lower heat to medium/low and add several twists of fresh ground sea salt and pepper. Add the carrots and cook for 1 to 2 minutes. Add the mushrooms, snap peas and cook for 30 seconds more. Remove from heat, then add the noodles, soy sauce and green onions. 

Spoon into bowls and add a healthy squeeze of fresh lemon. Serve with additional lemon wedges on the side.

Variation: Make a miso udon vegetable soup by replacing the soy sauce with 2 tablespoons white miso. 


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