Health-Preserving Quick Veggie Noodle Soup

Ingredients

• 2 quarts water
• 1 cup broccoli florets, in small pieces
• 1–2 cups sugar snap or snow peas
• 2 carrots, cut into matchsticks
• 4 shiitake mushrooms, cut into matchsticks or finely diced
• 2 cups Chinese napa cabbage and/or bok choy, finely shredded
• Handful bean sprouts, well rinsed
• 2 tbsp sesame oil
• 2 garlic cloves, pressed or cut to small dice
• 1 small piece ginger, cut to small dice
• 1/2 onion, finely diced
• 2 scallions, sliced lengthwise very thinly
• 2 1/2 cups vegetable or miso broth
• 2 cups udon, soba, or rice noodles
• Optional: tamari or soy sauce, Asian hot pepper sauce, lime wedges, cilantro

Instructions

1. 1Put water on to boil and prep the broccoli, peas, and carrots. Toss into the water and cook for 5 minutes.
2. 2While veggies cook, prep the mushrooms and cabbage. With a strainer, remove the vegetables (leaving water boiling) and rinse in cold water. Set aside.
3. 3Add mushrooms, cabbage, and bean sprouts to the boiling water, cook for one minute, then rinse in cold water and add to the rest of the veggies.
4. 4In a large pot, heat sesame oil over medium heat. Add garlic, ginger, onion, and scallions and cook about 5 minutes until soft. Remove from heat and carefully add the broth and 1/2 to all of the cooking water from the veggies (more for brothy, less for thick).
5. 5Add noodles to the soup and cook until ready. Add the veggies back in, top with sauces as desired, and serve.