Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
10 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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

271 calories; protein 10g; carbohydrates 37.8g; fat 8.5g; sodium 817.4mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
11/06/2019
mine didn't come out as a soup but it was still excellent Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/18/2021
Very good recipe! My significant other hates anything spicy, so I omitted the peppers. It was very tasty without the spice, so if any of you or the folks who might be your guests don't like spicy things, this is a great recipe. Just eliminate the peppers. Read More
Rating: 5 stars
11/05/2019
mine didn't come out as a soup but it was still excellent Read More
Rating: 5 stars
08/07/2021
This recipe was delicious! We only used about a third of our serrano pepper ant that was PLENTY, so go easy on the pepper unless you like a lot of heat. We also think adding nutritional yeast would have added a little bit of body to the broth, but I think the broth improved as the soup simmered. This will definitely be a keeper recipe for us and our Vegan son. Thank you! Read More
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