Large pot
Vegetable peeler
Medium pot
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and thinly sliced into half-moons
- 5 cups vegan dashi broth
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil divided
- 3 carrots peeled and shaved with a vegetable peeler or sliced into matchsticks
- 1 teaspoon shichimi togarashi plus more for garnish if desired
- 16 ounces fresh or frozen udon
- 1 pound silken tofu lite-firm, torn into bite-sized pieces
- 10 heads baby bok choy trimmed and rinsed
- ⅓ cup tahini
- 1 heaping tablespoon red miso
- 2-3 tablespoons chili oil plus more if you want a spicier udon
- Salt and pepper to taste
- Black sesame seeds optional, for garnish
Prepare the broth:
Heat the oil in a wide pot over medium heat. Add the onion and cook for 6-8 minutes until it begins to soften. Pour in the vegan dashi broth and bring to a boil. Add the soy sauce, mirin, and sesame oil. Reduce heat and simmer, covered, for 30 minutes.
Prepare the tahini-miso mixture:
Calories: 341kcal | Carbohydrates: 19g | Protein: 11g | Fat: 26g | Sodium: 631mg | Fiber: 3g | Sugar: 7g | Vitamin C: 6mg