Rich and Flavorful Vegan Soup Stock + Udon

The main takeaway of this instructable will be the recipe for the vegan soup stock, but I've also included how to make a udon bowl as an "applied case" for this delicious stock.

For the soup:

• Kombu dashi, homemade or concentrate
• shiro miso
• shiitake
• lotus root
• ginger

Additionally for the Udon:

• udon
• scallion
• mung bean sprouts
• nori

• Quarter shiitake
• cut lotus roots into 1cm thick slices
• 3 thin slices of ginger
• roughly chop mung bean leaves
• finely dice scallions

• Boil water in a large pot;
• Add kombu dashi, ginger, shiitake, lotus roots, miso, and soysauce;
• boil at medium-high heat for 15 minutes, drop to a low simmer for 20 minutes.

• In a pot, boil 1L water
• add noodles and stir loose; cook for 3 minutes
• add bean leaves and cook for another 2 minutes
• filter out water from pot.

• First place cooked udon noodles and bean leaves in bowl
• add in 3 soup spoons of soup, some shiitake and a few pieces of lotus root
• decorate with nori and chopped scallions
• Serve while steaming hot!