Udon Soup

Udon Soup

Homemade broth is an incredibly alkalizing food. Dulse {red seaweed} is a great source of complete protein amino acids and iodine. If you’re fasting from wheat, you can replace the udon noodles with NoOodles {made with yams}.

Serves 4

  • 6 ounces udon noodles
  • 6 cups homemade veggie broth
  • 6 Crimini or Shiitake mushrooms, sliced
  • 2 handfuls baby spinach leaves
  • 2 handfuls cooking greens
  • Sea Salt to taste
  • 1 T Dulse granules
  • 2 t Coconut aminos {or tamari}
  • Coconut nectar {or sweetener of your choice} to taste {optional}
  • 1 T Onion flakes
  • 1 t toasted sesame oil
  •  Garnish with Toasted sesame seeds or gomasio {seaweed, sesame seeds and sea salt}

Cook udon noodles in salted boiling water until tender, about 5 minutes {if using NoOodles, wait until the end to add}. Drain and rinse under cold water until cool. Meanwhile, place broth in a pot and bring to a boil. Add mushrooms, greens and onion flakes and bring back to a boil. Stir in spinach and oil and season with salt, aminos, sweetener and dulse granules to taste. Add udon noodles {or drained NoOodles} and cook just until heated through. Let rest for 5-8 minutes for full flavor. Top with sesame oil and seeds. Enjoy!

 

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