Vegetarian udon has the combination of hot, flavorful soup broth with thick, chewy, wheat-flour noodles does more than just satisfy my hunger pains. Alice Currah of SavorySweetLife.com shares this recipe. See the full post at Kitchen Explorers.
1 lb. frozen or fresh Udon noodles prepared according to package directions
4 cups vegetable broth
2 cloves garlic minced
1/2 inch piece fresh ginger minced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
1 cup medium tofu cubed
1 cup broccoli florets
1/2 cup matchstick carrots
2 cups spinach
1/2 cup sliced mushrooms
1 tablespoon sesame seeds
Directions
Bring broth, garlic, ginger, soy sauce, sesame oil and sugar to a boil for one minute and reduce heat to a simmer. Add tofu, broccoli, carrots, spinach, mushrooms and cook for three minutes or until broccoli is tender. Divide Udon between four bowls with a pinch of sesame seeds on top.
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