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Ginger Miso Udon Noodles with Five-Spice Tofu (Vegan)

Lisa Lin
  • 40 minutes
  • Serves 2 to 3

INGREDIENTS

6 oz

Bok choy

2

Carrots, medium

1 tsp

Coriander, ground

3 cloves

Garlic

2 tbsp

Ginger

1

Scallions

1 14 ounce package

Tofu, extra-firm

7 cups

Vegetable broth

2 1/2 tbsp

Miso paste, white yellow

1 tbsp

Soy sauce

8 oz

Udon noodles, dry

1

Black sesame seeds

1/2 tsp

Five-spice powder

1

Salt

2 1/2 tbsp

Olive oil