Ingredients
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1 teaspoon sesame oil
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½ cup quartered fresh mushrooms
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½ cup shredded carrot
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1 clove garlic, minced
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2 cups low-sodium vegetable broth
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4 teaspoons reduced-sodium soy sauce
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1 teaspoon rice vinegar
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6 ounces extra-firm tofu, cut into 1-inch cubes
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½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)
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½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces
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½ cup shredded cabbage
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2 tablespoons thinly bias-sliced green onion
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2 tablespoons fresh cilantro leaves
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1 tablespoon chopped roasted, salted peanuts or cashews
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Lime wedges
Directions
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In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.
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Top servings with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.
