Vegan Chicken Pho Inspired Udon

One pot "instant" version
8 cups water
1 tbsp bottled minced garlic
1 tbsp bottled minced ginger
2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (50 calories, 1440 mg sodium)
12 pieces Morning Star vegan chicken strips (150 calories, 460 mg sodium)
2 cubes Edward & Sons Not-Beef bouillon (3680 mg sodium)
2 servings Hime udon
10 florets broccoli (optional)
1 jalapeno, sliced
1/2 lime, sliced into wedges
handful of cilantro leaves

In a large pot, heat water over high heat. Add garlic, ginger, stir-fry sauce, chicken strips, and bring to a boil. Stir in bouillon cubes until dissolved. Add udon, return to a boil, then cook for 12 minutes, stirring occasionally. If using, add broccoli last 3 minutes of cooking. Remove from heat, stir in jalapeno and cilantro. Squeeze in lime to taste and add wedges to soup if desired.

Fresh garlic and ginger version
3 servings Hime udon (570 calories, 2310 mg sodium)
1 tbsp olive oil (120 calories)
3 garlic cloves, minced
1 tbsp ginger, grated
12 pieces Morning Star vegan chicken strips (150 calories, 460 mg sodium)
6 cups water
2 cubes Edward & Sons Not-Beef bouillon (3680 mg sodium)
2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (50 calories, 1440 mg sodium)
1/2 lemon, sliced into 6 wedges
1 jalapeno, sliced
10 florets broccoli
handful of cilantro leaves
optional: sliced onion, bean sprouts, mint, lime wedges, additional lemon wedges

Cook udon according to package directions. Set aside.
Heat olive oil in a large pot over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add water and bring to a boil. Place the bouillon cubes in a small bowl. Scoop out 1/2 cup of the water and pour it over the bouillon cubes. Mix until the bouillon cubes are dissolved. Add the dissolved bouillon to the pot. Bring to a boil; reduce heat and simmer for 10 minutes.
Add broccoli and simmer for 1 minute. Add the juice of one lemon wedge and mix in the remaining 5 wedges, jalapeno, and cilantro.
Portion udon into 3 large bowls. Add broth until noodles are submerged. Place chicken and broccoli on top, about 4 pieces each and 1-2 lemon wedges. Before serving add the juice of another lemon wedge and garnish with sliced onion, bean sprouts, mint, and lime wedges if desired. Makes 3 servings, 297 calories (not including produce), 2630 mg sodium, per serving. To make with less sodium, replace bouillon cubes with 4 tsp of Better than Bouillon Vegetarian No Beef Base (2680 mg sodium) -> 2297 mg sodium or 3 tsp of Harvest Vegetable Bouillon Powder (2070 mg sodium). If possible make with frozen low sodium udon for even less sodium.

Altered from https://damndelicious.net/2015/10/01/cheater-pho-asian-noodle-soup/