Hoisin Tofu & Veggie Udon Noodle Soup

🥘 Ingredients

• black pepper
• bok choy and napa cabbage
  8 oz
• cooking oil
  5 tsp
• garlic-ginger scallion paste
  4 oz
• salt
• sesame seeds
  2 tbsp
• soy sauce
  2 tbsp
• sugar snap peas
  8 oz
• tofu
  2 unit
• udon noodles
  12 oz
• veggie stock concentrate
  6 unit

🍳 Cookware

• large pan
• medium pot

1. 

   1

   Wash and dry produce. Trim and remove strings from sugar snap peas if necessary.

   sugar snap peas: 8 oz
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sugar snap peas ; season with salt and black pepper . Cook until lightly browned and tender, 3-5 minutes. Turn off heat; transfer to a plate.

   cooking oil: 5 tsp, sugar snap peas, salt, black pepper
3. 

   3

   While tofu cooks, heat a drizzle of cooking 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 veggie stock concentrate (4 cups water and all the soy sauce for 4 servings). Bring to a boil. Add bok choy and napa cabbage . Cook, stirring occasionally, until softened, 2-3 minutes. Season with salt and black pepper .

   tofu: 2 unit, cooking oil, garlic-ginger scallion paste: 4 oz, soy sauce: 2 tbsp, veggie stock concentrate: 6 unit, bok choy and napa cabbage: 8 oz, salt, black pepper
4. 

   4

   Increase heat under pot to medium high and bring soup to a boil. Once boiling, add udon noodles to pot, using tongs to gently separate noodles. Cook until tender, 1-2 minutes.

   udon noodles: 12 oz
5. 

   5

   Divide soup between bowls. Top with tofu and sugar snap peas . Sprinkle with sesame seeds and serve.

   tofu, sugar snap peas, sesame seeds: 2 tbsp