Vegetarian Udon Noodle Soup

• 1 Tablespoon Sesame Oil
• 4 cloves Garlic, Finely Chopped
• 1 Tablespoon Fresh Ginger, Finely Chopped
• 3 whole Scallions, Whites Only, Finely Chopped
• 1/2 whole Green Chili Pepper, Finely Chopped
• 1 stalk Celery Finely Chopped
• 1 head Broccoli, Cut Into Small Florets
• 5 ounces, weight Mushrooms, Sliced Finely
• 1 can (5 Oz. Size) Water Chestnuts, Sliced Finely
• 5 Tablespoons Soy Sauce
• 3 Tablespoons Teriyaki Sauce
• 6 cups Vegetable Stock
• 6 ounces, weight Udon Noodles
• 2 Tablespoons Fresh Cilantro, Finely Chopped

1. Begin by placing a large saucepan on a medium heat and adding sesame oil. When it's nice and hot, throw in garlic, ginger, scallions, chili, celery and broccoli and fry for around 3 minutes, stirring regularly.
2. Add mushrooms and water chestnuts and fry for another 2 minutes. This is so that the mushrooms don't get over-fried and lose their texture.
3. Add soy sauce, teriyaki sauce and vegetable stock and bring soup to a boil. Turn heat down and simmer for 10 minutes. (If using dried noodles, you'll want to cook them now according to the instructions on the packet.)
4. Add noodles to your soup and serve up with a handful of chopped cilantro in each bowl!

sesame oil, garlic, fresh ginger, scallions, green chili pepper, celery, broccoli, weight mushrooms, water, soy sauce, teriyaki sauce, vegetable stock, noodles, fresh cilantro

Taken from tastykitchen.com/recipes/soups/vegetarian-udon-noodle-soup/ (may not work)