Vegan Udon Noodle Soup with Tofu and Vegetables
This hearty vegan soup combines thick udon noodles with cubes of crispy baked tofu and a colourful mix of vegetables including bok choy, shiitake mushrooms and carrots. The broth is flavoured with ginger, serrano pepper, soy sauce and sesame oil for a deeply savoury, comforting bowl. It's a substantial and nutritious meal perfect for a satisfying dinner, serving four people.
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
Method
- Enclose the tofu in paper towels and put it on a plate. Press it down with heavy books to remove moisture for 30 minutes.
- Set your oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
- Slice the pressed tofu into 1-inch cubes and arrange them on the greased baking sheet.
- Place in the hot oven for 10 minutes, then turn the pieces over and bake until crisp for about 10 minutes more.
- While the tofu bakes, boil a large pot of salted water. Add the udon noodles and cook as directed on the package, stirring now and then, until they are tender but still firm, 10 to 12 minutes. Drain the noodles.
- Warm oil in a large pot. Cook the minced serrano pepper and ginger until they soften, 2 to 3 minutes. Pour in the vegetable broth and add the carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce and the baked tofu. Bring to a boil, then lower the heat and let it simmer for 15 minutes, stirring occasionally. Stir in the cooked udon noodles and simmer for 5 minutes more.
Nutrition (per serving)
Calories271 kcal
Fat9 g
Sugars6 g
Protein10 g
Sodium817 mg
Recipe details
CategoryMain course
Cuisineasian
AuthorSeema Jain
