Kimchi Udon Noodle Soup

Ingredients

• 4-5 ounces Dried, thin Udon noodles
• 11/2 cup Kimchi
• 4 Baby Portabella mushrooms, sliced 1/4" thick
• 1 medium size Zucchini, cut length-wise and sliced 1/4" thick
• 2 Scallions, sliced
• 1/2 cup Extra firm tofu, cubed 1/2" cubes
• 1 teaspoon Chili garlic sauce, or sriracha
• 1 Garlic clove, minced
• 6 cups water
• 3 teaspoons Not Chicken Broth, *vegan, optional
• 2 teaspoons vegetable oil

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