Categories: noodles, soup, vegan, vegetarian

Ingredients

• 4 cups water
• 1 cup frozen edamame, shelled
• 2 garlic clove, minced
• 2 tsp fresh ginger, minced
• 2 small bunch udon noodles
• 1 large bullion cube
• 2 Tbl soy sauce
• 2 tsp rice vinegar
• 1/2 cup chopped red cabbage
• 200g tofu, cut into small cubes
• splash of sesame and/or chili oil, optional

Directions

1. Bring the water to boil in a small soup pan. Add the edamame and cook for 4 minutes.

2. Mince the garlic and ginger, and add to the soup with the udon noodles, bullion, soy sauce and rice vinegar. Cook another 3-4 minutes until the noodles are soft.

3. Put the soup in a large bowl and top with chopped cabbage, tofu, and sesame and/or chili oil.

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