Vegan Udon Noodles Soup with Tofu and Vegetables

Udon noodles are paired with baked tofu and vegetables, like bok choy, shiitake mushrooms, and carrots, in this savory vegan and filling soup recipe.

• 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; set on a plate. Place heavy books on top to dry tofu, 30 minutes.

Step 3

Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.

Step 4

Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.

Step 5

Meanwhile, 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. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.