Japanese Udon Noodle Soup

thespruceeats.com

Passerine

subheading: For the Broth:

4 cups low-sodium vegetable broth

1 (1-inch) piece ginger, sliced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon vegetarian oyster or mushroom sauce

½ teaspoon chili paste

1 pinch granulated sugar

Kosher salt, to taste

Freshly ground black pepper, to taste

subheading: For the Chinese Broccoli:

1 tablespoon peanut oil

½ tablespoon minced ginger

2 cloves minced garlic

1 teaspoon sesame oil

1 pound Chinese broccoli, coarsely chopped

subheading: For Assembling:

1 pound fresh or frozen udon noodles, cooked according to package directions (or 14 ounces dried)

2 medium green onions, thinly sliced

¼ cup coarsely chopped cilantro

¼ cup roasted, salted peanuts

Directions at thespruceeats.com

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