Asian Udon Noodle Soup
Shiitake mushrooms, tofu, bok choy and carrots are cooked together with ginger, sesame oil, oyster sauce and broth. Tons of fresh and delicious flavor. Yum!
or soba noodles
vegetarian oyster sauce
or regular oyster sauce
soy sauce, tamari
minced, or to taste
or other vegetable oil
3/4 pound, cut crosswise into 3/4-inch pieces
3 1/2 ounces, stemmed and thinly sliced
extra firm, cut into 1/2-inch cubes
cut into match sticks
scallions, spring or green onions
thinly sliced, for garnish
freshly chopped, for garnish
Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes.
Transfer to a colander and run under cold water to cool slightly. Drain well.
In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.
Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.
Add the bok choy and mushrooms, sprinkle with the remaining 2½ teaspoons sesame oil and ¾ teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.
Add the chicken broth mixture, tofu, and carrots and bring to a boil.
Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.
Divide the noodles evenly among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and cilantro leaves.