Schezuan Vegetable Noodle Soup

Prep: 30 minutes Cook: 15 minutes

Serves:8

Ingredients

  • 14 ounce package fresh udon noodles
  • 4 cups water
  • 4 1/2 cups vegetable broth
  • 1 tbsp soy sauce (optional)
  • 1/4 cup rice vinegar
  • 1 1/2 tsp ginger, minced
  • 1/2 tsp garlic, minced
  • 1/4 tsp black pepper
  • 1/8 tsp white pepper
  • 1/8 tsp crushed red pepper
  • 1 sweet onion, cut in half, then thinly sliced
  • 1 1/2 cups fresh mushrooms, sliced
  • 2 cups bok choy, thinly sliced
  • 2 cups broccoli florets
  • 1 cup red bell pepper, sliced
  • 1/2 cup fresh snow peas
  • 12.3 ounce package extra firm silken tofu, cubed
  • 6 green onions, sliced in 1 inch pieces
  • 1/2 cup cornstarch mixed in 3/4 cup cold water
  • 2 tbsp fresh cilantro, chopped

Directions

Place a large pot of water on to boil. When boiling, drop in udon noodles and cook until tender according to package directions. Drain and set aside.

Meanwhile, place the vegetable broth and water in another large soup pot. Add next 7 ingredients (through crushed red pepper) and bring to a boil. Add onion, mushrooms, bok choy, broccoli, bell pepper and snow peas. Cook over medium heat for 12 minutes. Add tofu and green onions. Cook for 3 minutes. Mix in cornstarch mixture while stirring. Cook and stir until thickened slightly. Stir in hot cooked udon and cilantro. Let rest 2 minutes before serving.