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!
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
udon noodles
or soba noodles |
* |
| 3 | cups |
stock
vegetable |
|
| 1 | tablespoons |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 2 | teaspoons |
rice vinegar
|
|
| 4 ½ | teaspoons |
sesame oil
|
|
| ¼ | cup |
ginger
freshly minced |
*
|
| 1 | clove |
garlic
minced, or to taste |
|
| 2 | tablespoons |
canola oil
or other vegetable oil |
|
| 4 | cups |
bok choy
3/4 pound, cut crosswise into 3/4-inch pieces |
*
|
| 1 ½ | cups |
mushrooms, shiitake
3 1/2 ounces, stemmed and thinly sliced |
*
|
| ½ | pound |
tofu
extra firm, cut into 1/2-inch cubes |
|
| 2 | medium |
carrots
cut into match sticks |
|
| 4 |
scallions, spring or green onions
thinly sliced, for garnish |
*
|
|
| ½ | cup |
cilantro
freshly chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
udon noodles
or soba noodles |
* |
| 7.1E+2 | ml |
stock
vegetable |
|
| 15 | ml |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
rice vinegar
|
|
| 1E+1 | ml |
rice vinegar
|
|
| 23 | ml |
sesame oil
|
|
| 59 | ml |
ginger
freshly minced |
*
|
| 1 | clove |
garlic
minced, or to taste |
|
| 3E+1 | ml |
canola oil
or other vegetable oil |
|
| 946 | ml |
bok choy
3/4 pound, cut crosswise into 3/4-inch pieces |
*
|
| 355 | ml |
mushrooms, shiitake
3 1/2 ounces, stemmed and thinly sliced |
*
|
| 226.8 | g |
tofu
extra firm, cut into 1/2-inch cubes |
|
| 2 | medium |
carrots
cut into match sticks |
|
| 4 | each |
scallions, spring or green onions
thinly sliced, for garnish |
*
|
| 118 | ml |
cilantro
freshly chopped, for garnish |
|
Directions
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.
Serve warm.
