Japanese Noodle Soup

One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my "Japanese" ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 onion, chopped
• 2  carrots, sliced diagonally
• 2  cups broccoli, chopped
• 1  cup celery, sliced diagonally
• 8  ounces medium firm tofu, cut into small cubes
• 10  cups water
• 2  chicken bouillon cubes
• 2  tablespoons soy sauce
• 2  tablespoons vegetarian oyster sauce
• 2  tablespoons  white mellow miso
• 2  tablespoons  cut  wakame seaweed
• 8  ounces udon noodles

Directions

1. In a large pot mix all the ingredients except the wakame and noodle.
2. Cook for approximately 30 minute.
3. Add noodles and wakame and cook for an additional 10 minute.