Japanese Udon Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Heat broth in a saucepan over medium heat until hot, about 5 minutes.
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.
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.