Vegetarian Udon Noodle Soup Food

VEGETARIAN UDON NOODLE SOUP

Steps:

• Cook noodles according to package directions; drain and set aside.
• 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.
• Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
• Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.

JAPANESE VEGAN UDON NOODLE SOUP

Steps:

• Gather the broth ingredients.
• In a medium saucepan, combine the vegetable broth with the pieces of ginger, soy sauce, rice vinegar, oyster or mushroom sauce, chili paste, and sugar. Stir to combine and bring to a boil. Cover the pot and reduce to a simmer.
• Allow broth to simmer for at least 10 minutes. Remove the pieces of ginger from broth and discard. Taste and season lightly with salt and pepper if needed.
• Gather the Chinese broccoli ingredients.
• In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil over medium heat. Cook 1 to 2 minutes or until fragrant.
• Add the Chinese broccoli. Sauté for a few minutes, or until the broccoli is just tender and a lively green color. Remove from the heat and set aside.
• Gather the ingredients for assembly.
• Prepare individual bowls by placing a serving of noodles in each, topping with the prepared Chinese broccoli, a generous amount of warm broth, some sliced green onions, chopped cilantro , and roasted peanuts. Serve.

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
• Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
• Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.