Vegan Udon Noodles Soup with Tofu and Vegetables

Udon noodles are paired with baked tofu, bok choy, shiitake mushrooms, and carrots in this savory vegan soup that is healthy and filling.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 271 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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.