Name: Vegan Udon Noodles Soup with Tofu and Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Tofu - ½ (16 ounce) package; Fresh udon noodles - 6 ounces; Oil, or as needed - 1 tablespoon; Serrano pepper, minced, or to taste - 1; Minced fresh ginger root - 1 teaspoon; Vegetable broth - 32 ounces; Carrots, chopped - 3; Chopped green onions - ¼ cup; Chopped bok choy - ½ cup; Shiitake mushrooms, chopped - 5 ounces; Sesame oil - 1 teaspoon; Soy sauce - 1 teaspoon

Ingredients for - Vegan Udon Noodles Soup with Tofu and Vegetables

1. Tofu ½ (16 ounce) package

2. Fresh udon noodles 6 ounces

3. Oil, or as needed 1 tablespoon

4. Serrano pepper, minced, or to taste 1

5. Minced fresh ginger root 1 teaspoon

6. Vegetable broth 32 ounces

7. Carrots, chopped 3

8. Chopped green onions ¼ cup

9. Chopped bok choy ½ cup

10. Shiitake mushrooms, chopped 5 ounces

11. Sesame oil 1 teaspoon

12. Soy sauce 1 teaspoon

How to cook deliciously - Vegan Udon Noodles Soup with Tofu and Vegetables

1 . Stage

Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

3 . Stage

Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.

4 . Stage

Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.

5 . Stage

While tofu bakes, 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.

6 . Stage

Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.