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4 ounces udon noodles
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1 tablespoon neutral oil, such as canola or avocado
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1½ tablespoons minced fresh garlic
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1 tablespoon grated fresh ginger
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1 serrano pepper, seeded and minced
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1 (32 fluid ounce) container low-sodium vegetable broth
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1 tablespoon mirin
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1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided
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2 cups sliced cremini mushrooms
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1 cup diced carrots
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2 heads baby bok choy, cut into 1-inch pieces
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½ cup warm water
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2 teaspoons white miso (see Tip)
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1 (14 ounce) package extra-firm tofu, drained and cubed
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½ cup thinly sliced scallions (4 medium)
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4 teaspoons toasted sesame oil, divided
Vegetarian Udon Noodle Soup
This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.
Nutrition Information
288
Calories
17g
Carbohydrates
28g
Protein
778mg
Potassium
3g
Fiber
11g
Sugar
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