The cold weather has me craving some hot veggie noodle soup! One of my favorite meals in the winter is the udon noodle soup at at Tokyo Lunchbox; so I tried using what I had on hand to come up with something…My son LOVED this recipe and ate every last bite (as did my husband and I!)
here’s what you need:
2 bundles of dried udon noodles
6 cups vegetable broth
3 cups water
1 vegetarian bullion cube
2-3 T miso paste (i used yellow miso)
1 tspn minced ginger or ginger paste
1/4 cup soy sauce
vegetables such as
First prepare your tofu. Preheat your oven to 400 degrees. Slice tofu into about 1 inch thick strips and place on a baking sheet. Bake for 15 minutes and then flip, baking for about 10 minutes more. When cooled, cut into 1 inch squares. Set aside.
Clean and chop all of your veggies; set aside.
Prepare your udon noodles according to package directions; set aside.
Put all of your ingredients for the broth into a big stockpot and add the chopped carrots; Bring to a boil and then sort of simmer – after about 10 minutes add the zuchinni and green onions. After about 5 minutes or so, add the tofu – and right before serving toss in the noodles, broccoli and spinach until the spinach is blanched (about 2 minutes or so – you dont want mushy brocolli)
Ladle into bowls and serve with Japanese seven spice to give it a little heat!