If you're non-veg, you can throw in chicken potstickers, use chicken broth and omit the tofu for an equally hearty dish.
- 5 1/4 cup(s) vegetable broth
- 4 slice(s) (1/4-inch thick) fresh ginger, peeled
- 2 clove(s) garlic, crushed and peeled
- 2 cloves garlic minced
- 2 teaspoon(s) olive oil
- 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
- 1 cup each of your favorite veggies (brocolli, onions, spinach, frozen edamame)
- 3 1/2 ounce(s) Japanese Udon noodles
- 1 package(s) (14-ounce) firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 4 teaspoon(s) rice vinegar
- 2 teaspoon(s) reduced-sodium soy sauce
- 1 teaspoon(s) toasted sesame oil
- 1/4 cup(s) chopped scallions, for garnish (optional)
- Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and crushed garlic and red pepper (if using). Cook, stirring often, until tender, 3 to 5 minutes. Add other veggies; cook, stirring often, until tender, 3 to 4 minutes.
Add the veggie mixture to the broth. Add noodles, reduce heat to medium-low and simmer until noodles are cooked. Add tofu; simmer until heated through, about 2 minutes. Stir in vinegar to taste, soy sauce and sesame oil.
- Serve garnished with scallions.