Vegan Udon Noodles Soup with Tofu and Vegetables

Prep Time:
10 mins

Cook Time:
40 mins

Additional Time:
30 mins

Total Time:
1 hr 20 mins

Servings:
4

Ingredients

Directions

Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.

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

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

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

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.

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.

Nutrition Facts (per serving)