Japanese Udon Vegetable Soup

• 2 (32 fluid ounce) containers beef broth
• 2 (10 ounce) packages udon noodles
• 1 1/2 cups thinly sliced napa cabbage
• 1 cup bean sprouts
• 1/2 cup matchstick-cut sliced carrots
• 1/2 cup matchstick-cut sliced celery
• 1/2 cup matchstick-cut seeded cucumber
• 1 jalapeno, sliced
• 1/2 cup pea pods
• 2 teaspoons chile-garlic sauce (such as Sriracha), or to taste
• 2 teaspoons hoisin sauce, or to taste

1. Heat broth in a saucepan over medium heat until hot, about 5 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
3. Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.

containers beef broth, udon noodles, cabbage, bean sprouts, matchstick, matchstick, matchstick, pods, chilegarlic sauce, hoisin sauce

Taken from www.allrecipes.com/recipe/265686/japanese-udon-vegetable-soup/ (may not work)