Vegan Udon Noodle Soup
1 Napa Cabbage, sliced small longways
3 Leaves of Red Cabbage, sliced small
4 Spring Onions, sliced crosswise
1 Handful of Brown Bunashimeji Mushrooms, whole
1 Handful of Oyster Mushrooms, sliced small
4 Radishes, thinly sliced,
1 Halfdollar Size Piece of Ginger, grated
10 oz. Udon Noodles
6-8 Cups of Water
2 Cubes Not-Chicken Broth
1 tsp Garlic Powder
2 tbsp Soy Sauce
1 tsp Sesame Oil
Pepper to taste
Cilantro, roughly chopped
Green Onion, sliced crosswise
Bean Sprouts, whole
Boil water on the stove in a large pot. Add bullion, chopped up onions, ginger, garlic powder, sesame oil, and oyster mushrooms (if dehydrated). Bring to boil.
Either add the noodles now if you want them to retain the flavour of the broth or cook them separately to avoid overcooking.
* If cooking the noodles in the broth: Add noodles to boiling water. When it begins to boil again reduce to simmer and add soy sauce and pepper. Once the noodles are almost done add the remaining ingredients. It's best if the cabbage is softened but still crunchy and the mushrooms are cooked through.
* If cooking noodles separately: Reduce to simmer. Add soy sauce, pepper, and veggies and let cook until cabbage is slightly softened but still crunchy.
Put into bowl and garnish with your choice of cilantro, green onions, lime, bean sprouts, and kimchee. (Sriracha is also an awesome option!)
The exact measurements aren't as important as making it to your tastes. Everything to maximum umami.