Tofu Udon Soup with Vegetables

This soup is pretty easy with nice umami tastes, and can be as spicy (or as mild) as you like. Another meal in a bowl! (Here's an earlier recipe from 2005, also.)

Summary: mix together broth, noodles, tofu, and steam-fried veggies of your choice. Garnish.

  • Broth: Bonito and kombu (kelp) OR chicken broth (1 box)
  • Tofu, 1 pound cubed
  • Udon noodles (6-8 ounces dry)
  • Vegetables: bias-cut celery, shredded cabbage, chopped mushroom (any kind)
  • Sea vegetable (either sliced reserved kombu from the broth, or dulse)
  • Ginger, either fresh grated or dried--a generous dash
  • Canola oil
  • Toasted sesame oil
  • Miso
  • Garnishes (optional): sesame seeds, hempseed oil, hot sauce, chopped scallions

  1. If making broth with bonito, do this first. I follow the instructions on the package (a simple matter of boiling and straining). Save the kombu to chop up and add later.
  2. Read the udon package and boil up the noodles. Takes about 10 minutes. Drain.
  3. Put tofu in pot with noodles, broth, kombu or dulse, and ginger. Put on low heat.
  4. Meanwhile, heat canola and toasted sesame oils in a skillet or Dutch oven. Steam fry the cabbage, celery and mushrooms. (Meaning get everything sizzling hot, then throw a little water in and put the lid on. Stir occasionally til everything is fork tender.)
  5. To serve, put a spoonful of miso in the bottom of bowl and make a paste with some of the hot broth. Cover with the noodle-tofu soup. Pile high with vegetables. Garnish at will.

It's cooking.

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