# The Ingredients 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 & Cheese
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, thinly sliced
# Step-by-Step Instructions:
01 - In a large soup pot, heat sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing for 1 minute until fragrant.
02 - Add vegetable broth, sweet soy sauce, mirin, and chili flakes to the pot. Stir well and bring mixture to a gentle simmer.
03 - Incorporate julienned carrot and sliced zucchini into the broth. Simmer for 5 minutes, allowing vegetables to soften slightly.
04 - Add udon noodles and break lasagne sheets into wide strips if needed. Stir both into the pot, simmering for 7 to 9 minutes until just tender.
05 - In a separate mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and dried Italian herbs until well blended.
06 - Drop spoonfuls of the cheese mixture directly into the simmering soup, arranging evenly like lasagne layers. Cook undisturbed for 3 to 4 minutes to allow cheese dumplings to set.
07 - Stir in baby spinach and frozen peas. Simmer for an additional 2 minutes, or until the spinach is wilted and peas are heated through.
08 - Ladle soup into serving bowls. Garnish with sliced green onions and a generous sprinkle of toasted sesame seeds. Serve immediately while hot.
