The potatoes in this recipe only contribute starch and no flavor. The presence of potatoes won’t even be noticeable. You will only be able to taste sweet treats. Be mindful that the numbers are approximations when incorporating the confectioners’ sugar and peanut butter. Depending on your tastes, you can add more or less.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (16 ounce) package tofu
- 6 ounces fresh udon noodles
- 1 tablespoon oil, or as needed
- 1 serrano pepper, minced, or to taste
- 1 teaspoon minced fresh ginger root
- 32 ounces vegetable broth
- 3 carrots, chopped
- ¼ cup chopped green onions
- ½ cup chopped bok choy
- 5 ounces shiitake mushrooms, chopped
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
Instructions
- Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
- While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.
Reviews
Very good recipe! My significant other hates anything spicy, so I omitted the peppers. It was very tasty without the spice, so if any of you or the folks who might be your guests don’t like spicy things, this is a great recipe. Just eliminate the peppers.
This recipe was delicious! We only used about a third of our serrano pepper ant that was PLENTY, so go easy on the pepper unless you like a lot of heat. We also think adding nutritional yeast would have added a little bit of body to the broth, but I think the broth improved as the soup simmered. This will definitely be a keeper recipe for us and our Vegan son. Thank you!
mine didn’t come out as a soup but it was still excellent