Gluten-Free Udon Noodle Soup

Name: Gluten-Free Udon Noodle Soup
Ingredients: 1 package Gluten-Free Udon Noodles; 4 cups Vegetable Broth; 2 tbsp Sesame Oil; 1 cup Shiitake Mushrooms; 1 cup Snow Peas; 1/4 cup Green Onions; 1 tsp Sesame Seeds; 2 tbsp Soy Sauce

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesglutenFreevegetariandairyFree

Nutrition (per serving)

900Calories

80 gProtein

65 gCarbs

30 gFat

10 gSugar

1100 mgSalt

Ingredients

1 package Gluten-Free Udon Noodles
4 cups Vegetable Broth
2 tbsp Sesame Oil
1 cup Shiitake Mushrooms
1 cup Snow Peas
1/4 cup Green Onions
1 tsp Sesame Seeds
2 tbsp Soy Sauce

Method

Cook gluten-free udon noodles according to package instructions, about 8–10 minutes, then drain and set aside.
Heat sesame oil in a large pot over medium heat, about 2 minutes, then add sliced shiitake mushrooms and cook stirring occasionally until tender, 5–7 minutes.
Add snow peas to the pot and cook stirring constantly until tender, 3–5 minutes, then season with salt to taste.
In a separate pot, bring vegetable broth to a boil over high heat, about 5 minutes, then reduce heat to low and simmer, 10–15 minutes.
Stir in soy sauce and cooked udon noodles, and cook until heated through, about 2–3 minutes, then serve hot, garnished with green onions and sesame seeds.
To cook the noodles, combine them with water in a large pot and bring to a boil over high heat, about 5 minutes, before reducing heat to low, covering, and simmering, 8–10 minutes.
To assemble the soup, place cooked noodles in a bowl, then ladle the hot broth over the top, and garnish with green onions and sesame seeds if desired.
For a clearer broth, skim off any impurities that rise to the surface, about 5 minutes, before serving.