Vegan Udon Noodles Soup with Tofu and Vegetables

This is a savory vegan soup with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.

Step: 1

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

Step: 2

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

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.

Per Serving: 271 calories; protein 10g; carbohydrates 37.8g; fat 8.5g; sodium 817.4mg.

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