Tuesday, April 24, 2012

udon soup

Udon Noodle Soup
So, the cold(ish) spring weather is bringing me down.  Add in the stress of finals week, dust from spring cleaning, and spring allergies, and you have me scrambling for something warm and comforting that will clear my head (both literally and figuratively).  Vegan chicken noodle soup seems so...meh.  Plus I have a ton of bok choi from my CSA to use!  VEGAN UDON NOODLE SOUP TO THE RESCUE!!

6 oz of Udon Noodles (I used whole wheat)
1/2 brick of tofu (about 8 oz)
2-3 tbsp olive oil
2 cups of Shitake Mushrooms (sliced into slivers)
5 Ramps (or green onions, or scallions, or onions)
3 tbsp minced garlic
1 tbsp ginger (grated)
5 cups veg broth (we used mock chicken broth)
1 tbsp white vinegar (or rice vinegar)
1/2 lime (+1 slice to garnish)
1 tbsp sesame oil
1 1/2 tbsp chopped cilantro  (+some to garnish, if you're fancy)
Bok choi (or any greens)---as much as you want (in slivers)

1.  Slice tofu into tiny cubes.
2.  Heat up olive oil in a skillet (or wok).  Place the tofu cubes in the skillet and brown them.
3.  Add in mushrooms, ginger, ramps, and garlic.  Saute.
4.  In a large pot, add broth.  Put the contents of the skillet into the pot with the noodles.  Cook noodles in the broth according to package directions.
5.  Add in bok choi.
6.  Once noodles and bok choi are tender, add in vinegar and oil.
7.  Add in chopped cilantro.  Squeeze lime for some of the juice.
8.  Place soup in a bowl.  Garnish with cilantro and lime.
9.  Enjoy and feel better.

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