Vegan Udon Noodles Soup with Tofu and Vegetables

asian chinese european filipino japanese korean spanish main soup side spicy savory umami hard medium

Prep

26 min

Cook

130 min

Total

156 min

Ingredients (12)

½ (16 ounce) package tofu g

6 ounces fresh udon noodles g

1 tablespoon oil, or as needed g

1 serrano chile pepper, minced, or to taste g

1 teaspoon minced fresh ginger root g

32 ounces vegetable broth g

3 carrots, chopped g

5 ounces shiitake mushrooms, chopped g

½ cup chopped bok choy g

¼ cup chopped green onions g

1 teaspoon sesame oil g

1 teaspoon soy sauce g

Nutrition

kcal

fat

carbs

protein

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.