with Snap Peas, Bok Choy, Napa Cabbage & Sesame Seeds
Silky udon noodles cook right in an aromatic ginger-scallion broth, while golden hoisin-glazed tofu provides the protein. Crisp, lightly charred snap peas, bok choy, and napa cabbage create the perfect texture contrast. Topped with sesame seeds for a nutty finish, this Tokyo-inspired vegan comfort bowl comes together in under 30 minutes.
Allergens
Utensils
Tags
Veggie Stock Concentrate
3 unit
Soy Sauce
1 tablespoon
Bok Choy and Napa Cabbage
4 ounce
Tofu
1 unit
Sesame Seeds
1 tablespoon
Udon Noodles
6 ounce
Garlic-Ginger Scallion Paste
2 ounce
Hoisin Sauce
2 tablespoon
Sugar Snap Peas
4 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
5 teaspoon (tsp)
-
Wash and dry produce.
-
Trim and remove strings from snap peas if necessary.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add snap peas; season with salt and pepper. Cook until lightly browned and tender, 3-5 minutes. Turn off heat; transfer to a plate.
- In a small bowl, combine hoisin with one stock concentrate (two stock concentrates for 4 servings).
- Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper.
- Heat a large drizzle of oil in pan used for snap peas over medium-high heat. Add tofu in a single layer; cook, undisturbed, until browned on bottom, 3-4 minutes. (You may need to cook in batches.) Flip and cook until browned, 3-4 minutes more.
- Turn off heat; pour hoisin mixture over tofu and turn to coat. Transfer tofu to a plate.
-
While tofu cooks, heat a drizzle of oil in a medium pot over medium heat. Add garlic-ginger scallion paste; cook, stirring constantly, until thickened and liquid has mostly evaporated, 30-60 seconds.
-
Add 2 cups water, half the soy sauce, and remaining stock concentrates (4 cups water and all the soy sauce for 4 servings). Bring to a boil.
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Add bok choy and napa cabbage. Cook, stirring occasionally, until softened, 2-3 minutes. Season with salt and pepper.
-
Increase heat under pot to medium high and bring soup to a boil. Once boiling, add noodles to pot, using tongs to gently separate noodles. Cook until tender, 1-2 minutes.
-
Divide soup between bowls. Top with tofu and snap peas. Sprinkle with sesame seeds and serve.
610
kcal
Calories
29
g
Fat
4
g
Saturated Fat
59
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
26
g
Protein
0
mg
Cholesterol
1610
mg
Sodium
