Ingredients
-
4 ounces udon noodles
-
1 tablespoon neutral oil, such as canola or avocado
-
1½ tablespoons minced fresh garlic
-
1 tablespoon grated fresh ginger
-
1 serrano pepper, seeded and minced
-
1 (32 fluid ounce) container low-sodium vegetable broth
-
1 tablespoon mirin
-
1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided
-
2 cups sliced cremini mushrooms
-
1 cup diced carrots
-
2 heads baby bok choy, cut into 1-inch pieces
-
½ cup warm water
-
2 teaspoons white miso (see Tip)
-
1 (14 ounce) package extra-firm tofu, drained and cubed
-
½ cup thinly sliced scallions (4 medium)
-
4 teaspoons toasted sesame oil, divided
Directions
-
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.
