Udon Bowl

Ingredients

• 7 oz Udon noodles (Fresh or dried, cook according to package instructions.)
• 4 cups Vegetable broth (Low-sodium recommended.)
• 3 tbsp Soy sauce (Use tamari for gluten-free.)
• 1 tbsp Sesame oil (For flavor; can substitute with olive oil.)
• 3 cloves Garlic (Minced.)
• 1 inch Ginger (Fresh, grated.)
• 1 large Carrot (Julienned.)
• 1 cup Broccoli florets (Fresh or frozen.)
• 1 medium Bell pepper (Sliced (any color).)
• 2 stalks Green onions (Chopped, for garnish.)
• 1 tbsp Sesame seeds (For garnish.)
• 2 cups Spinach (Fresh.)

Instructions

1. 1

   Cook the udon noodles according to package instructions. Drain and set aside.

2. 2

   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant.

3. 3

   Pour in the vegetable broth and soy sauce, and bring to a simmer.

4. 4

   Add the julienned carrot and broccoli florets to the broth. Cook for about 5 minutes until the vegetables are tender.

5. 5

   Stir in the sliced bell pepper and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.

6. 6

   Divide the cooked udon noodles between two bowls. Ladle the vegetable broth and vegetables over the noodles.

7. 7

   Garnish with chopped green onions and sesame seeds. Serve hot.