Ingredients:
- 2-3 cloves crushed, chopped garlic
- 1 inch peeled, julienned fresh ginger
- 1/3 yellow onion, diced
- 1-2 carrots, peeled & sliced thinly
- handful okra washed and sliced into 1/4 inch pieces
- 2-3 handfuls chopped kale greens
- 1 portabello mushroom with stem removed, gill scraped and sliced
- 2 roma tomatoes, sliced
- Tofurkey Kielbasa meatless sausage 2 links, diced (optional)
- 2 packages of udon noodles (7.22 ounces each)
- 5 cups water
- 1 tsp sesame oil
- 1 Tbsp grapeseed oil
- 2 cubes low-sodium vegetable bouillon (or whatever the package instruction suggests based on the volume of water)
- juice of 1 freshly-squeezed lime
- salt to taste
- chili sauce (optional)
Putting it together:
Prep all dry ingredients before turning on the stove.
Heat both oils in a soup pan on low-medium heat until hot, but not smoking. Saute onions, garlic & ginger until fragrant, and onions are translucent. Do not burn. Add sliced carrots and okra and stir-fry until slightly soft, about 3-5 minutes. Stir in the Tofurkey sausage if you are using it. Add a little water, if necessary, to keep vegetables from sticking to bottom of pan. Add kale greens, mix thoroughly and cover until greens become limp, about 2-3 minutes. Mix in the sliced portabello mushroom and stir thoroughly. Saute until mushrooms are slightly soft and moist. Season as you go with a bit of salt if you are NOT on a sodium-restricted diet.
Add the 5 cups of water, vegetable bouillon and cover. Heat on low-medium until almost simmering. Add udon noodles and sliced tomatoes; stir and cover. Bring to a simmer and turn off heat. Top with the lime juice. If you like it spicy, squeeze on a bit of chili sauce before serving.
Makes enough as a main course for two very hungry people (with left-over), or as a first course for 3-4 people.
Vegetable udon noodle soup
