You may also like
Categories:
udon noodles stock vegetable vegetarian oyster soy sauce rice vinegar rice vinegar sesame oil ginger freshly garlic canola oil bok choy mushrooms extra firm carrots scallions cilantro freshly
Viewed: 43 - Published at: a year agoIngredients
- 3/4 pound udon noodles or soba noodles
- 3 cups stock vegetable
- 1 tablespoons vegetarian oyster sauce or regular oyster sauce
- 2 teaspoons soy sauce, tamari
- 1 tablespoon rice vinegar
- 2 teaspoons rice vinegar
- 4 1/2 teaspoons sesame oil
- 1/4 cup ginger freshly minced
- 1 clove garlic minced, or to taste
- 2 tablespoons canola oil or other vegetable oil
- 4 cups bok choy 3/4 pound, cut crosswise into 3/4-inch pieces
- 1 1/2 cups mushrooms, shiitake 3 1/2 ounces, stemmed and thinly sliced
- 1/2 pound tofu extra firm, cut into 1/2-inch cubes
- 2 medium carrots cut into match sticks
- 4 each scallions, spring or green onions thinly sliced, for garnish
- 1/2 cup cilantro freshly chopped, for garnish
Method
- Bring a medium pot of well-salted water to a boil.
- Add the noodles and cook, stirring, until tender, about 8 minutes.
- Transfer to a colander and run under cold water to cool slightly.
- Drain well.
- In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.
- Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.
- Add the bok choy and mushrooms, sprinkle with the remaining 2 1/2 teaspoons sesame oil and 3/4 teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.
- Add the chicken broth mixture, tofu, and carrots and bring to a boil.
- Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.
- Divide the noodles evenly among 4 bowls.
- Spoon the vegetables, tofu, and broth over the noodles.
- Sprinkle with the scallions and cilantro leaves.
- Serve warm.
