Ingredients

• ½ , 16 ounce
• 6 ounces fresh udon noodles
• 1 tablespoon oil , or as needed
• 1 serrano chile 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 cups chopped bok choy
• 0.25 cups chopped green onions
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 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.
6. 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.

Nutrition per serving