Vegan Udon Noodles Soup with Tofu and Vegetables

Ingredients

• 1/2(16 ounce) packagetofu
• ounce sfresh udon noodles
• tablespoon oil, or as needed
• serrano chile pepper, minced, or to taste
• teaspoon minced fresh ginger root
• ounce svegetable broth
• carrots, chopped
• ounce sshiitake mushrooms, chopped
• 1/2 cup chopped bok choy
• 1/4 cup chopped green onions
• teaspoon sesame oil
• teaspoon soy sauce

Instructions

1. Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. Cut pressed tofu into 1 inch cubes; place on the prepared baking sheet.
4. Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. Meanwhile, 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.
6. Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.