Vegan Udon Noodles Soup with Tofu and Vegetables
Ingredients
- ½ (16 ounce) package tofu
- 6 ounces fresh udon noodles
- 1 tablespoon oil, or as needed
- 1 serrano chile pepper, minced, or to taste
- 1 teaspoon minced fresh ginger root
- 32 ounces vegetable broth
- 3 carrots, chopped
- 5 ounces shiitake mushrooms, chopped
- ½ cup chopped bok choy
- ¼ cup chopped green onions
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
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Instructions
- Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.
Source
Original recipe: View Original