So the other improvisation was that I didn't have any fresh ginger on hand, so I used about a quarter tsp. of ground ginger, which seemed to work fine. And then, as always, I just used the veg I had in the fridge. I think we ended up with carrots, snap peas, daikon, and scallions. I love a recipe that lets me use up the produce in the fridge. love it.
2-4 tsp. shoyu
3-4 T. water or broth
5-8 drops ginger juice (grate some ginger and squeeze the juice out of it like you're Macho Man Randy Savage)
1/2 tsp. lemon juice or rice vinegar
1 carrot, cut into bite-size pieces
1 stalk broccoli, bite-sized
1 handful bean sprouts
2-3 napa cabbage leaves or collards, chopped
4-6 dandelion greens, chopped
leaves of some bok choy, chopped
1 (8 oz) package udon noodles
1" piece of kombu
1 can of low-sodium veggie broth
Cook noodles according to package directions. Strain, and rinse under cool water to stop them from cooking anymore. Set aside.
Meanwhile, Bring broth to a boil w/ 2-3 cups of water. Add the kombu and lower to a simmer.
Have all the veggies ready to go on your cutting board or a plate next to the stove. Add the veggies, starting with the carrots, and anything else that would take longer. Most of the veggies shouldn't take longer than a couple of minutes. You want them fresh and light with some crunch, and not mushy.
I added the sauce directly to the broth and veggie mixture, but you could just put it on the side. I figured it was all going to the same place, so I just threw it in.
Serve by placing your noodles in a bowl and ladling your broth and veggie mixture over top. Eat with chopsticks to impress your friends.