Japanese Udon Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• 1 teaspoon soy sauce
• 4 cups vegetable stock
• 1 (8 ounce) package udon noodles
• 1 cup frozen peas
• 1 cup fresh spinach, chopped
• 2 tablespoons fresh cilantro, chopped

Directions

1. In a large pot, heat oil over medium heat. Add onion, garlic, carrots, celery, ginger, curry powder and soy sauce. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add vegetable stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.
3. Add udon noodles and cook for 5 minutes, or until noodles are tender.
4. Add peas and spinach and cook for an additional 2 minutes.
5. Garnish with cilantro and serve.

Interesting Facts

• Udon noodles are a type of thick, wheat-based Japanese noodle.
• This soup is a great way to use up any leftover vegetables you have.
• This soup can be easily adapted to suit your tastes, just add your favorite vegetables.
• This soup can be served hot or cold.