A filling and aromatic one-pot soup with tofu, udon noodles, and mixed veggies. This hearty dish is ideal for a cosy dinner because it is full of umami flavors.
Ingredients: 1 block firm tofu, cubed. 2 packs udon noodles. 4 cups vegetable broth. 2 cups water. 1 cup sliced shiitake mushrooms. 1 cup sliced carrots. 1 cup sliced bok choy. 1/4 cup soy sauce. 2 tablespoons miso paste. 1 tablespoon sesame oil. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 teaspoon chili flakes. Salt and pepper to taste. Green onions, sliced for garnish. Toasted sesame seeds for garnish.
Instructions: In a large pot, heat sesame oil over medium heat. Add cubed tofu and cook until golden brown on all sides. Remove and set aside. In the same pot, add ginger, garlic, and chili flakes. Cook for 1 minute. Pour in vegetable broth and water. Bring to a simmer. Stir in soy sauce, miso paste, mushrooms, carrots, and bok choy. Simmer for 10 minutes or until vegetables are tender. Add udon noodles and cook according to package instructions. Once noodles are cooked, return tofu to the pot. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and toasted sesame seeds.
Prep Time: 15 minutes
Cook Time: 25 minutes
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