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    © 2017 The Table

    Veggie Broth & Udon Noodle

    Ingredients for the veggie broth:

    • Eggplant tops

    • Zucchini tops

    • Onion Tops

    • Small garlic that is tough to peel

    • Potato skins

    • Carrot tops

    • Red pepper tops

    • Cabbage tops

    • Small ginger that is hard to peel

    • A small slice of kelp or seaweed

    Ingredients to side noodles:

    • 2 packages of udon noodles

    • 1/4 of cabbage thinly sliced

    • 1/2 onion thinly sliced

    • 2 eggs

    • Soy sauce to taste

    • Sriracha hot chili sauce to taste

    • Curry paste to taste (optional)

    • Fresh coriander to top (optional)

    Directions:

    1. Bring water to boil in a medium-sized pot and put all the vegetable scraps in.

    2. Let it boil for 5 min, turn the heat down to medium and leave to cook for 20 min.

    3. Remove vegetables using the strainer.

     

    Directions to complete meal:​

    1. Add noodles (Udon, ramen noodles, egg noodles, glass noodle and etc), as well as some thinly sliced cabbage and onions to the broth and follow the instructions on the package (cooking time varies between 3 - 5 min).

    2. Meanwhile, beat the eggs in the bowl, heat up a frying pan on medium and once ready, pour in the eggs evenly and cook.

    3. Let them cook on one side and then flip onto the other (use your pancake making skills).

    4. Once the eggs are ready, slice them on the cutting board into the same size as the noodles of your choice.

    5. Adjust the flavor of your noodle with some soy sauce, sriracha sauce or curry paste.

    6. Serve with @thetableforkimchi on the side to add the depth of flavor.

    This meal is for you to experiment! Don't be shy and don't be confined by the ingredient quantities. 

    This is what we call clear soup which means the broth is clear and light and the flavor is subtle. Try to enjoy the subtle flavor first then add different condiment little bit by bit. Don't let the powerful condiment overpowers the beautiful aromatic soup.