Udon Noodle Bowl

Ingredients

• udon noodles

• olive oil

• minced fresh garlic

• fresh ginger (if desired)

• cremini mushrooms

• diced carrots

• diced celery

• baby bok choy, cut into 1-inch pieces

• nori seaweed (if desired)

• package extra-firm tofu, drained and cubed

• thinly sliced scallions (4 medium)

Directions

1. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, heat oil in a large pot over medium heat. Add garlic and ginger (if desired); cook until fragrant, about 1 minute. Add vegetable bouillon; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.

3. Stir in tofu and cook until heated through, about 1 minute.

4. Stir scallions into the soup.

5. Divide noodles into separate bowls and label the broth on top

6. Enjoy!