Mushrooms flavor this soup in two different ways, both as the base broth, and simmered in the mix. With silky tofu and tender pea shoots, they make a light and bright bowl of noodles.
What You Get
Fresh udon noodles
Mushroom broth (see note below)
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 20 minutes
Bring a pot of water to a boil. Add the udon noodles and cook until tender, 3 minutes or according to package instructions. Drain the noodles and rinse under cold water. Drizzle lightly with oil and toss to coat.
Trim the mushrooms and cut them into bite-size pieces. Drain the tofu, cut it in half lengthwise, then slice crosswise about ½-inch thick. Place the tofu in a bowl, pour ¼ cup of the soy marinade over, and let marinate, at least 5 minutes. Slice a handful of green onions.
In a pot over medium-high heat, warm 2 tablespoons vegetable oil. Add the mushrooms and sauté until browned, 10 minutes. Add the mushroom broth and ¼ cup of the soy marinade and bring to a simmer. Add the tofu and simmer until soft, 3 minutes longer. Season to taste with 1 or 2 tablespoons soy sauce.
Heap the udon noodles into soup bowls, and top each with a handful of pea shoots. Pour the hot soup over the noodles and pea shoots, dividing the tofu and mushrooms between bowls. Sprinkle with the green onions, add a pinch of chile flakes, if you want a kick, and serve warm.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.