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Vegan Udon Noodles Soup with Tofu and Vegetables
Vegan Udon Noodles Soup with Tofu and Vegetables
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Savory vegan udon noodle soup with baked tofu, bok choy, shiitake mushrooms, and carrots - healthy and satisfying.
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
  • 0.25 cup chopped green onions
  • 0.5 cup chopped bok choy
  • 5 ounces shiitake mushrooms, chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
Instructions:
  • Press tofu between paper towels with weighted books for 30 minutes to drain excess moisture.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a baking sheet.
  • Cut pressed tofu into generous 1-inch cubes and transfer them to the prepared baking sheet.
  • Bake tofu in a preheated oven for 10 minutes, then flip and bake for another 10 minutes until crispy.
  • Bring a large pot of lightly salted water to a boil. Cook udon according to package directions until al dente, about 10-12 minutes. Drain after cooking the noodles while the tofu bakes.
  • In a large pot over medium heat, heat oil then sauté serrano pepper and ginger until softened, about 2 to 3 minutes. Stir in vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, then simmer for 15 minutes, stirring occasionally. Finally, add cooked udon noodles and simmer for an extra 5 minutes.

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