Best Japanese Mushroom And Tofu Udon Noodle Soup Recipes

VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES

Vegan Udon Noodles Soup with Tofu and Vegetables image

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

Provided by Seema Jain

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

½ (16 ounce) package tofu
6 ounces fresh udon noodles
1 tablespoon oil, or as needed
1 serrano pepper, minced, or to taste
1 teaspoon minced fresh ginger root
32 ounces vegetable broth
3 carrots, chopped
¼ cup chopped green onions
½ cup chopped bok choy
5 ounces shiitake mushrooms, chopped
1 teaspoon sesame oil
1 teaspoon soy sauce

Steps:

Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
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 : Calories 270.5 calories, Carbohydrate 37.8 g, Fat 8.5 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 1.1 g, Sodium 817.4 mg, Sugar 6.4 g

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH

Udon Noodles with Shiitake Mushrooms in Ginger Broth image

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
2 shallots, very thinly sliced
1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
2 cups homemade or low-sodium canned chicken stock
1 teaspoon rice-wine vinegar
2 teaspoons low-sodium soy sauce
3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
4 scallions, thinly sliced diagonally into 2-inch pieces

Steps:

Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g