Vegetarian Udon Noodle Soup
- 4 ounces udon noodles
- 1 tablespoon canola oil
- 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
- 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.