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

Seema Jain


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


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

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

  • Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.

  • 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.

  • 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.

Nutrition Facts

270 calories; 8.5 g total fat; 0 mg cholesterol; 817 mg sodium. 37.8 g carbohydrates; 10 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
mine didn't come out as a soup but it was still excellent Read More