Vegan Udon Noodle Soup Recipe with Tofu and Fresh Vegetables

Ingredients

• 0.5 (16 ounce) package tofu
• 6 ounces fresh udon noodles
• 1 tablespoon oil, or as needed
• 1 serrano pepper, minced, or to taste
• 1 teaspoon minced fresh ginger root
• 32 ounces vegetable broth
• 3 carrots, chopped
• 5 ounces shiitake mushrooms, chopped
• 0.5 cup chopped bok choy
• 0.25 cup chopped green onions
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce

Instructions

1. Wrap the tofu in paper towels and place it on a plate. Weigh it down with heavy books to remove excess moisture for 30 minutes.
2. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet to prevent sticking.
3. Slice the pressed tofu into 1-inch cubes and arrange them on the prepared baking sheet.
4. Bake in the preheated oven for 10 minutes, then flip the tofu cubes and continue baking until they are golden brown and crispy, about 10 minutes longer.
5. While the tofu is baking, bring a large pot of lightly salted water to a rolling boil. Add the udon noodles and cook according to the package instructions, stirring occasionally, until they are tender but still firm, about 10 to 12 minutes. Drain the cooked noodles thoroughly.
6. Heat oil in a large pot over medium heat. Add the serrano pepper and ginger; cook until fragrant and softened, about 2 to 3 minutes. Pour in the vegetable broth, then add the carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and the baked tofu. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally to allow the flavors to meld. Finally, add the cooked udon noodles and simmer for an additional 5 minutes to heat through.

Nutrition

• Calories: 271 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 817 mg
• Protein Content: 10 g
• Carbohydrate Content: 38 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g