Vegetarian Udon Noodle Soup

Ingredients

• Noodles, Traditional Udon

  Traditional Udon, Roland

  1 oz or 30g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Garlic

  Raw

  1 ⅛ clove or 3g

• Ginger

  Spices, ground

  ¼ tbsp or 1g

• Vegetable Broth

  From bouillons. Low sodium

  ¹⁵⁄₁₆ cup or 226g

• Mirin

  Sun Luck

  ¼ tbsp or 4g

• Soy sauce

  Low sodium, Shoyu

  ¼ tbsp or 4g

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  ½ cup chopped raw or 35g

• Carrots

  Raw

  ½ cup chopped or 64g

• Baby Bok Choy

  Melissa's

  ½ head or 85g

• Water

  Plain, clean water

  2 tbsp or 30g

• Sweet White Miso

  Miso Master

  ½ tsp or 3g

• Tofu

  Extra firm, prepared with nigari

  3 ½ oz or 99g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 ⅛ tbsp chopped or 13g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Thinly slice scallions, drained and cube tofu, cut bok choy into 1-inch pieces, dice carrots, slice mushrooms, and mince garlic.
2. Cook noodles according to package directions; drain and place noodles in serving bowl.
3. Whisk warm water and miso in a small bowl until smooth.
4. Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
5. Add the water and miso mixture to the pot. Stir in tofu and cook until heated through, about 1 minute.
6. Stir scallions into the soup. Ladle the soup over the noodles. Drizzle each bowl with the 1 tsp toasted sesame oil.

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