Vegetable Udon Soup
- ½ oz. dried shiitake mushrooms
- 2 c. boiling water
- 6 c. vegetable stock
- ¼ c. soy sauce
- 1 garlic clove, chopped
- 1 t. minced fresh ginger
- 2 c. sliced button mushrooms
- 1 bunch scallions, sliced into 1” pieces
- 2 c. shredded bok choy leaves
- 1 c. snow peas, trimmed
- 1 small daikon (carrot-sized)
- ½ red pepper, julienned
- 1 package lite extra firn tofu, cubed
- 10 oz. package dry udon noodles
In a small bowl, pour boiling water over dried mushrooms and let soak for 15 minutes. Drain and chop, reserving liquid.
Place the garlic and ginger in a nonstick pot and sauté, using a little water, until garlic is golden. Add mushroom soaking liquid, broth, and soy sauce. Bring to a boil. Add chopped shiitake and sliced button mushrooms, scallions, bok choy, snow peas, daikon, and red pepper. Cook for 5 minutes. Add tofu and cook for another 3 minutes.
Meanwhile, cook udon noodles according to package directions. Drain.
Into each individual serving bowl, place a portion of cooked noodles and ladle broth over the top.
Note: keep leftover noodles and broth in separate containers and mix together just before reheating to avoid noodles soaking up all the broth.
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