Hoisin Tofu & Veggie Udon Noodle Soup
with Snap Peas, Bok Choy, Napa Cabbage & Sesame Seeds
- Soy
- Wheat
- Sesame
Silky udon noodles cook right in an aromatic ginger-scallion broth, while golden hoisin-glazed tofu provides the protein. Crisp, lightly charred snap peas, bok choy, and napa cabbage create the perfect texture contrast. Topped with sesame seeds for a nutty finish, this Tokyo-inspired vegan comfort bowl comes together in under 30 minutes.
Ingredients
3 unit
Veggie Stock Concentrate
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 ounce
Sugar Snap Peas
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and remove strings from snap peas if necessary.
-
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.
- 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.
-
Increase heat under pot to medium high and bring soup to a boil. Once boiling, add noodles to pot, using tongs to gently separate noodles. Cook until tender, 1-2 minutes.
-
Divide soup between bowls. Top with tofu and snap peas. Sprinkle with sesame seeds and serve.
