Ingredients:
5 cloves of garlic, sliced thinly
1 large shallot, sliced thinly
1 tablespoon of fresh grated ginger
½ bunch of scallions
1 bell pepper
½ lb of shiitake mushrooms
2 generous handfuls of snow peas
1 generous handful of fresh baby corn
1 small eggplant, matchstick chopped
1 package of fresh udon noodles
4 quarts of vegetable broth
2 cups of water
Preparation:
Slice eggplant into matchstick sized pieces, salt them, and sauté them until brown, set aside. In a saucepan, cook the noodles according to the package, strain, set aside. In a large pot, sauté shallots for 3 minutes, then add peppers and mushrooms. Sauté them for 5 minutes, then add baby corn, garlic and white parts of scallions. After 3 minutes, pour in water and broth, and bring to a boil. Generously salt and pepper the soup, and boil for 15 minutes. When there is 5 minutes left, add the snow peas and ginger.
To serve, place the desired amount of noodles in an oversized soup bowl, followed by a spoonful of eggplant. Then add the soup, and garnish with scallions. Cilantro is also good to add right before serving as well.
Serves 4-6.
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| organic shallots, kimbteron whole foods. |
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| organic baby corn, kimbterton whole foods. |
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| organic snow pea, kimbterton whole foods. |
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| organic eggplant, turning roots farm. |
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| organic ginger, kimbterton whole foods. |
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| organic garlic, kimbterton whole foods. |
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| organic sweet little peppers, turning roots farm. |
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| organic shiitake mushrooms, kimbterton whole foods. |
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| organic scallions, kimberton whole foods. |
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| organic fresh udon noodles, kimberton whole foods |
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| organic vegetable broth, homemade. |
