Udon Noodle Bowl

This vegetarian udon noodle bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying.

148 Calories

25g Carbohydrates

25g Protein

748mg Potassium

7g Fiber

6g Sugar

1 teaspoon sesame oil
½ cup quartered fresh mushrooms
½ cup shredded carrot
1 clove garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons reduced-sodium soy sauce
1 teaspoon rice vinegar
6 ounces extra-firm tofu, cut into 1-inch cubes
½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)
½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces
½ cup shredded cabbage
2 tablespoons thinly bias-sliced green onion
2 tablespoons fresh cilantro leaves
1 tablespoon chopped roasted, salted peanuts or cashews
Lime wedges