Sautee some diced onion and garlic until the onions are soft.
Add vegetable broth and bring to a boil.
Add a bay leaf, some saffron and any other herbs and spices you like to make a delicious broth. The broth is the star here so make it taste good. I added ground red pepper, garlic salt, black pepper, thyme and sriracha.
Add your sliced carrots and sliced celery and boil gently until carrots are as soft as you like them. In the last two minutes of boiling, add chopped kale and udon noodles, cook for 2 minutes. Turn off the heat, remove the bay leaf, serve and garnish with chopped green onions.
I served the soup with cream cheese wontons, it seemed like the right thing to do. And I baked them instead of frying, just as good, so much better for you.
Mix up some vegan cream cheese with garlic salt and chopped green onions. Put about a teaspoon full onto each wonton wrapper, wet the edges and wrap them up. Spray tops very lightly with cooking spray to help them brown in the oven. Bake at 400 until crispy and brown on the edges.