makes
1 serving
prep time
5 minutes
cook time
10 minutes
Product
Ingredient List
- 3 cups vegetable broth or water flavored with vegan “chicken” bouillon
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice cooking wine or apple cider vinegar
- 1 tablespoon garlic chili sauce
- Garlic powder and black pepper to taste
- 1/4 lb (approx. 1 handful) udon noodles
- 1-2 cups broccoli florets, or any veggies you have on hand
- 1/2 10.6-ounce package Upton’s Naturals Sriracha Jackfruit
- 1 sliced green onion, white and green parts separated
- 1/4 cup cilantro leaves
- To taste: sesame oil, sriracha, soy sauce, hoisin sauce
directions
Pour the vegetable broth or water in a saucepan over medium-high heat. Add soy sauce, sesame oil, rice cooking wine, garlic chili sauce, and garlic and pepper to taste. Bring to a boil.
Add the noodles and cook for 6-7 minutes, or as long as the package instructs. Add broccoli, jackfruit, and the white parts of the green onion in the last 2 minutes of cooking, then cook until the noodles and veggies are tender.
To serve, pour the soup in a large bowl and garnish with cilantro and the green parts of the green onion. Add sesame oil, sriracha, soy sauce, and/or hoisin sauce for additional flavor, as desired.
Add the noodles and cook for 6-7 minutes, or as long as the package instructs. Add broccoli, jackfruit, and the white parts of the green onion in the last 2 minutes of cooking, then cook until the noodles and veggies are tender.
To serve, pour the soup in a large bowl and garnish with cilantro and the green parts of the green onion. Add sesame oil, sriracha, soy sauce, and/or hoisin sauce for additional flavor, as desired.
