Udon Mushroom Tofu Bowl with Spices and Herbs

About this recipe

This udon mushroom tofu bowl, brimming with vibrant spices and fresh herbs, is both a wholesome and flavorful choice for any meal. Sautéed mushrooms and crispy tofu are combined with chewy udon noodles, all enveloped in a rich, savory broth. Quick and easy to prepare, this dish is a delightful option for weeknights and promises satisfaction in every bite.

Ingredients

• 8 oz udon noodles
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 block firm tofu, cubed
• 1 tbsp soy sauce
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro

Directions

1. 1

   Cook udon noodles according to package instructions and set aside.

2. 2

   Heat olive oil in a large skillet over medium heat.

3. 3

   Sauté onion and garlic for 5 minutes until softened.

4. 4

   Add mushrooms and cook for another 5 minutes until tender.

5. 5

   Add tofu, soy sauce, ginger, cumin, paprika, salt, and black pepper; cook for 5 minutes.

6. 6

   Pour in vegetable broth and bring to a simmer.

7. 7

   Mix cornstarch and water, then add to skillet and stir until sauce thickens, about 2 minutes.

8. 8

   Divide noodles among bowls, top with mushroom-tofu mix, and garnish with green onions and cilantro.