Udon Noodles with Tofu
Ingredients
- 1/2 - 1 lb. frozen or fresh Udon noodles prepared according to package directions The original recipe called for 1 lb of noodles, but I felt like 1/2 lb was plenty since I was using dried udon noodles.
- 4 cups vegetable broth
- 2 cloves garlic minced
- 1/2 inch piece fresh ginger peeled and minced
- 2 tablespoons soy sauce I used 1 Tbs soy and 1 Tbs fish sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 cup extra firm tofu cubed
- 1 cup broccoli florets
- 1/2 cup matchstick carrots I chopped baby carrots into little sticks since that's what I had on hand
- 2 cups spinach
- 1/2 cup sliced mushrooms
- 1 tablespoon sesame seeds I didn't have these, but if you do - I'd be impressed
- Optional protein: Feel free to add a protein like thinly sliced fish or a runny fried egg on top.
Instructions
- Prepare udon noodles according to package directions, then drain and set aside.
- Bring broth, garlic, ginger, soy sauce, sesame oil and sugar to a boil for one minute and reduce heat to a simmer.
- Add tofu, broccoli, carrots, spinach, mushrooms and cook for three minutes or until broccoli is tender. (My broccoli took longer to become tender)
- Divide Udon between four bowls with a pinch of sesame seeds on top.
- Optional protein: Feel free to add a protein like thinly sliced fish or a runny fried egg on top.
- Optional: Top with Sriracha, hoisin sauce, lime juice, or whatever flavors you like!