Hoisin Tofu & Veggie Udon Noodle Soup

🥘 Ingredients

• black pepper
  2 pinch
• bok choy and napa cabbage (halved and sliced)
  1 pkg
• cooking oil
  3 tbsp
• garlic-ginger scallion paste
  2 tbsp
• hoisin sauce
  4 tbsp
• salt
  2 pinch
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sugar snap peas
  2 c
• tofu (pressed and cubed)
  16 oz
• udon noodles
  8 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pan
• medium pot

1. 

   1

   veggie stock concentrate soy sauce bok choy and napa cabbage tofu sesame seeds udon noodles garlic-ginger scallion paste hoisin sauce sugar snap peas salt black pepper cooking oil

   veggie stock concentrate: 1 unit, soy sauce: 2 tbsp, bok choy and napa cabbage: 1 pkg (halved and sliced), tofu: 8 oz (pressed and cubed), sesame seeds: 1 tbsp, udon noodles: 4 oz, garlic-ginger scallion paste: 1 tbsp, hoisin sauce: 2 tbsp, sugar snap peas: 1 c, salt: 1 pinch, black pepper: 1 pinch, cooking oil: 1 tbsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   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 minutes . Turn off heat and transfer to a plate.

   cooking oil: 1 tbsp, sugar snap peas: 1 c, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Press and cube tofu . Heat remaining oil in the pan. Add tofu and cook until golden ⏱️ 5 minutes . Stir in hoisin sauce until glazed. Remove from pan.

   tofu: 8 oz, hoisin sauce: 2 tbsp
5. 

   5

   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 seconds .

   cooking oil: 1 tbsp, garlic-ginger scallion paste: 1 tbsp
6. 

   6

   Add veggie stock concentrate and water to pot. Increase heat to medium-high and bring broth to a boil. Stir in soy sauce . Once boiling, add udon noodles to pot, using tongs to gently separate. Cook until tender ⏱️ 1 minute .

   veggie stock concentrate: 1 unit, soy sauce: 2 tbsp, udon noodles: 4 oz
7. 7

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

   sesame seeds: 1 tbsp