Udon Noodle Soup

I was recently looking for a new soup to make and the rescue came yet again in the form of Nigella Lawson, as I was watching on of her shows on the Cooking Channel. She was making a Japanese Udon noodle soup, and it looked great and I knew I had to try it. Udon noodles are a thick noodle made from wheat flour, used a lot in Japanese cooking. I love the texture of them. I took Nigella's idea and ended up changing quite a bit of the ingredients...I haven't tried it her way, but the soup I made turned out great. And the best part, it was really filling and takes hardly any time to make. I also liked the fact that you could put really whatever you want into this soup (as I said I changed a lot of the ingredients from Nigella's original recipe) and I liked that there was no meat in it. I'm not a vegetarian, but I'm always looking for good vegetarian options, I like having meat-free options for those days I'm in the mood for vegetables only!
What You'll Need:
4 cups beef stock or broth
2 cups chicken stock or broth
1 tbsp brown sugar
2 tsp minced ginger
2 1/2 tbsp soy sauce
1/2 tsp pepper
1 8oz package bean sprouts
1 medium Nappa cabbage, chopped
1/2 cup fresh green beans
3 green onions, chopped
10oz Udon noodles
What to Do:
Prepare the noodles according to package directions. Most Udon noodles I've found take about 12 minutes to cook, so I always start the noodles first, it takes no time at all to put the rest of the soup together.
Pour the beef and chicken stock into a large pot and heat turn the burner on medium heat. Stir in the brown sugar, ginger, soy sauce and pepper. Bring the broth up to a boil, then add the bean sprouts, cabbage, green beans and green onions. Let the vegetables cook in the broth about 2 to 3 minutes, and they'll be done.
Separate the noodles into individual bowls, then ladle the broth and vegetables on top. This recipe makes 4-6 servings of soup.