Vegan Udon with Bok Choy in Ginger Beet Broth

Name: Vegan Udon with Bok Choy in Ginger Beet Broth
Yield: 4
Ingredients: 7 oz KA–ME® Udon Stir-Fry noodles; 2 tsp KA–ME® Sesame Oil Blend; 1 1/2 tbsp minced fresh ginger; 2 medium bok choy; 2 cups vegetable stock; 1/2 tsp beetroot powder; 1/4 cup roasted cashews; 2 radishes, thinly sliced; 2 scallions, thinly sliced

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Servings

Image of Vegan Udon with Bok Choy in Ginger Beet Broth

Ingredients

7 oz KA–ME® Udon Stir-Fry noodles
2 tsp KA–ME® Sesame Oil Blend
1 1/2 tbsp minced fresh ginger
2 medium bok choy
2 cups vegetable stock
1/2 tsp beetroot powder
1/4 cup roasted cashews
2 radishes, thinly sliced
2 scallions, thinly sliced

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Directions

In a medium pot, put the bok choy in a steamer basket and place the basket over simmering water. Steam for about 2 minutes and set aside.
In a medium sauté pan, heat the sesame oil over medium heat. Add ginger and cook, stirring constantly for about 2 minutes.
Stir vegetable stock and beetroot powder into pan and bring to a simmer.
Add KA–ME® Udon Stir-Fry noodles stir and cook for 2 minutes.
To serve, divide noodles among two shallow bowls; ladle soup over noodles. Top them with bok choy, roasted cashews, sliced radishes and scallions.