1/2 pound Udon noodle from 1 package
1 teaspoon sesame oil
1 tablespoon white miso paste
1 cup vegetable broth
1 tablespoon rice bran oil
40 grams of ginger peeled finely minced or ground
4 cloves garlic mashed to make a paste
2 cups vegetable broth
2 cups of fresh vegetables or frozen like bok choy, peas, corn, slice carrots
1 cup firm tofu dried and cubed or 1/2 cup cooked chicken sliced in bite sized pieces
soy sauce to taste