VEGGIE UDON NOODLE SOUP
- 3 cups vegetable broth
- 1 zucchini, chopped
- 1 cup broccoli, chopped
- 6 mushrooms, sliced
- 1 carrot, chopped
- 2 garlic cloves, minced (I used Brown Rose garlic from the farmers market)
- 3 tablespoons organic tamari/soy sauce
- 1 package (230 grams) of kamut udon noodles (love these noodles!)
dash of cayenne pepper
- sprinkle of red pepper flakes
- Himalayan salt, to taste
Optional topping ideas: sliced green onions, sesame seeds, a drizzle of sesame oil, bean sprouts, lime wedges, an extra sprinkle of red pepper flakes
Cook the kamut udon noodles according to the package instructions. Drain, rinse with cold water and set aside. (Add a splash of veggie broth so they don’t stick together.)
Meanwhile, in another pot, combine vegetable broth, zucchini, broccoli, carrot, mushrooms and garlic. Bring to a low boil and simmer for 5-10 minutes. Next add cooked kamut udon noodles, tamari, cayenne pepper and red pepper flakes, salt (if desired) and stir.
Pour veggie udon noodle soup into bowls, sprinkle with extra red pepper flakes and enjoy.