Udon with Mushroom Broth
Ingredients
- 2 small shallots
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp oil
- 2 tbsp soy sauce
- 2-2.5 tbsp brown sugar
- 4 oz shiitake mushrooms
- 28 oz cans of veggie broth
- 36 oz water
- salt (to taste)
- 1/2 large carrot (chopped)
- frozen udon
- scallions (for garnish)
Instructions
- Sauté shallots in onion and cook until translucent.
- Add minced garlic and ginger and cook another minute or so.
- Add brown sugar, soy sauce, carrots, mushrooms, veggie broth and water.
- Simmer broth for 25-30 minutes.
- Boil frozen udon for 1-2 minutes.
- Drain your broth and add your udon. Garnish with scallions and more freshly minced ginger. You can also add seaweed and baked tofu.
