Udon Noodle Buddha Bowl
This is a nutritious full meal in a bowl, which might be particularly comforting when you’re on the edge of a cold or after an early-morning zazen meditation. For an authentic Japanese flavor, add a large piece of kombu seaweed to the broth.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 2 packages (8 oz.) udon noodles
- 3½ cups mushroom broth
- 1½ tsp. fresh minced ginger
- 1 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 baby bok choy, sliced
- 1 cup sliced mushrooms
- 1 block (12 oz.) silken tofu, cubed
- ¼ cup bean sprouts
- 1 cup fresh spinach
- Cook noodles in boiling water until soft, about 5 minutes. Drain and divide into four serving bowls and set aside.
- In a large pot, combine broth, ginger, sugar, soy sauce, vinegar, and red pepper flakes and bring to a simmer. Add bok choy, mushrooms, and tofu and cook just until veggies are soft, about 10 minutes.
- Add bean sprouts and spinach and simmer for 1 more minute until spinach has wilted. Remove from heat and drizzle with sesame oil.
- Divide soup into the four bowls containing cooked noodles and serve immediately.