# What You’ll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth
02 - 1/4 cup sweet soy sauce (kecap manis or substitute with 3 tablespoons soy sauce plus 1 tablespoon brown sugar)
03 - 1 tablespoon mirin
04 - 2 teaspoons sesame oil
05 - 1 clove garlic, finely minced
06 - 1-inch piece ginger, sliced
07 - 1/2 teaspoon chili flakes (optional)
→ Vegetables
08 - 1 medium carrot, julienned
09 - 1 small zucchini, sliced into half-moons
10 - 1 cup baby spinach
11 - 1/2 cup frozen peas
12 - 2 green onions, thinly sliced
→ Noodles & Lasagne Components
13 - 9 ounces fresh or frozen udon noodles
14 - 4 lasagne sheets, preferably no-boil
15 - 1 cup ricotta cheese
16 - 1/2 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - 1 teaspoon dried Italian herbs
→ Garnish
19 - Toasted sesame seeds
20 - Extra green onions
# How-To:
01 - Heat sesame oil in a large soup pot over medium heat. Add minced garlic and sliced ginger; sauté for one minute until fragrant.
02 - Pour in vegetable broth, sweet soy sauce, mirin, and optional chili flakes. Bring the mixture to a gentle simmer.
03 - Stir in julienned carrot and sliced zucchini. Simmer for five minutes until slightly softened.
04 - Carefully add udon noodles and lasagne sheets, breaking lasagne into strips if necessary. Simmer for seven to nine minutes, just until pasta and noodles are tender.
05 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, and dried Italian herbs until well blended.
06 - Dollop spoonfuls of the cheese mixture into the simmering soup, spacing as layers. Cook undisturbed for three to four minutes.
07 - Stir in baby spinach and frozen peas. Simmer for two minutes until wilted and heated through.
08 - Ladle hot soup into bowls. Top with sliced green onions and toasted sesame seeds. Serve immediately.
