Vegan Udon Noodles Soup with Tofu and Vegetables

Prepare the Tofu: Wrap the tofu in several layers of paper towels and place it on a plate. Weigh it down with heavy books or a cast-iron pan for at least 30 minutes to remove excess moisture. This step is crucial for achieving crispy tofu. (30 minutes)

Preheat and Crisp the Tofu: Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Cube and Bake: Cut the pressed tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet.

Bake until Golden: Bake in the preheated oven for 10 minutes, then flip the tofu cubes and bake for another 10 minutes, or until they are golden brown and crispy. (20 minutes)

Cook the Udon Noodles: While the tofu is baking, bring a large pot of lightly salted water to a boil. Cook the udon noodles according to package directions, stirring occasionally to prevent sticking, until they are tender but still firm to the bite (al dente), about 10-12 minutes. Drain the noodles and set aside. (12 minutes)

Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the minced serrano pepper and ginger, and cook until fragrant and softened, about 2-3 minutes. Be careful not to burn the ginger. (3 minutes)

Build the Soup Base: Pour in the vegetable broth, then add the chopped carrots, shiitake mushrooms, bok choy, and green onions. Stir in the sesame oil and soy sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld and the vegetables to soften. (15 minutes)

Combine and Simmer: Add the cooked udon noodles and the baked tofu to the soup. Simmer for an additional 5 minutes to heat everything through and allow the noodles to absorb the flavorful broth. (5 minutes)