Hoisin Shrimp & Veggie Udon Noodle Soup

Heat a large drizzle of oil in a large pan over medium-high heat. Add snap peas; season with salt and pepper. Cook until lightly browned and tender, 3-5 minutes.

Turn off heat; transfer to a plate.

While snap peas cook, in a small bowl, combine hoisin with one stock concentrate (two stock concentrates for 4 servings).

Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper.

Heat a large drizzle of oil in pan used for snap peas over medium-high heat. Add tofu in a single layer; cook, undisturbed, until browned on bottom, 3-4 minutes. (You may need to cook in batches.) Flip and cook until browned, 3-4 minutes more.

Turn off heat; pour hoisin mixture over tofu and turn to coat. Transfer tofu to a plate.

While tofu cooks, heat a drizzle of oil in a medium pot over medium heat. Add garlic-ginger scallion paste; cook, stirring constantly, until thickened and liquid has mostly evaporated, 30-60 seconds.

Add 2 cups water, half the soy sauce, and remaining stock concentrates (4 cups water and all the soy sauce for 4 servings). Bring to a boil.

Add bok choy and napa cabbage. Cook, stirring occasionally, until softened, 2-3 minutes. Season with salt and pepper.

Bring soup to a boil over medium-high heat. Once boiling, add udon noodles to pot. Using tongs, gently separate noodles. Cook until tender, 1-2 minutes.