Vegetarian Udon Soup with Pan-Fried Tofu
This clean-eating soup will leave you feeling nourished and satisfied thanks to a mix of greens, gourmet mushrooms, tender udon noodles, and pan-fried tofu — a delicious balance of flavors and textures.
Servings
Produce
Green onion
2.5 1.25 oz
Broccoli (Organic)
6 3 oz
Shiitake mushrooms
6 3 oz
Cilantro (Organic)
.5 0.25 oz
Carrot (Organic)
7 3.5 oz
Kale (Organic)
5 2.5 oz
Protein & more
Extra firm tofu
1 0.5 Package
Udon noodles
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Cornstarch
4 2 tablespoon
Spice mix
Udon soup base
Minced Garlic
2 1 Clove
Minced Ginger
1 0.5 teaspoon
Tamari
2 1 tablespoon
Sesame oil
1 0.5 tablespoon
White sugar
1 0.5 teaspoon
Prep ahead (optional)
a. Tear or chop kale leaves bite-sized. b. Remove and compost shiitake mushroom stems; thinly slice caps. c. Peel and cut carrots into matchsticks (julienne) or thin coins. d. Chop broccoli into small florets; thinly slice stems. e. Thinly slice green onions, separating white and green parts. f. Mince leaves and stems of cilantro.
Instructions
1
Start udon noodles:
a. In large saucepan or dutch oven over high heat, add 10 cups water. Cover and bring to a boil.
b. Add udon noodles; stir immediately to avoid sticking. Cook until tender, only about 2 minutes.
c. Drain and divide among serving bowls.
2
While waiting for water to boil, cook tofu:
a. Drain and rinse extra firm tofu. Pat dry and cut into 1-2” cubes.
b. Add tofu to large mixing bowl (make sure it’s dry!); toss with ½ tsp salt and 4 tbsp cornstarch (2 tbsp for 2-person portion).
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil; add tofu and sear until golden and crispy, about 1-2 minutes each side. Set aside.
3
Cook vegetables:
a. In large saucepan over medium-high heat, add 1 tbsp olive oil. Add whites of green onions (thinly slice, reserve green parts for garnish), broccoli stems (thinly slice), and carrots (peel, cut into matchsticks or thin coins). Sauté until onions soften, about 2 minutes.
b. Add 3 cups water (1½ cup for 2-person portion). Stir to combine. Cover and bring to a low boil.
c. Add broccoli florets (bite-sized) and shiitake mushrooms (remove tough stems, thinly slice caps).
d. Add udon soup base; cook until carrots and broccoli stems are just fork-tender but not mushy, about 5 minutes. Remove from heat. Add kale (tear leaves bite-sized) and stir to wilt.
4
Serve:
a. Ladle vegetable soup over udon noodles in each bowl.
b. Gently top with tofu and garnish with cilantro (mince leaves and stems) and the green ends of onions (thinly slice). Slurp up the comforting goodness.
Chef's notes
This soup isn’t super brothy. You will add the udon noodles to the bowl and ladle over the brothy vegetables. There should be just enough liquid to flavor the noodles and prevent them from sticking.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX