Noodle soups, truly food for the soul. Jazz up a classic soy soup base with tofu, mushrooms and cabbage! This vegan soup is a sure crowd pleaser from kids to adults!
For the Udon Bowls
- 6 ounces firm tofu, drained and cut into thin wedges
- 1/ 2 small onion, sliced
- 1/ 4 cup sliced mushrooms
- 2 cups frozen udon noodles
- 2 cups chopped cabbage
- Black pepper, to taste
- Scallions, chopped, for serving
For the Sauce
- 1 cup kombu dashi
- 2 tablespoons mirin
- 2 tablespoons soy sauce
Make sauce: Mix all ingredients together until well incorporated. Set aside.
Heat a little oil in a saucepan. Pan fry the tofu for a few minutes on each side until golden and crispy. Season with salt. Set aside.
Bring a pot of water to a boil. Cook the udon noodles for 2-3 minutes to loosen up the noodles.
Meanwhile, in a heated pan with 1 tablespoon oil, sauté onions and mushrooms until fragrant. Add noodles, cabbage and sauce. Toss to coat and reduce heat to low.
Add tofu and braise all ingredients for 1 minute. Season to taste with salt and pepper. Garnish with chopped scallions. Serve warm.