Make when you have a cold, or if you’re in the mood for something light.
One bunch udon noodles
4 cups mushroom broth
6 mushrooms, sliced roughly
3 cloves garlic, sliced
1 package tofu, cut into medium-sized chunks
Bunch baby spinach or bok choy
Press the tofu for ten or more minutes. Cook the udon according to package directions and set aside. Sautee the mushrooms in a bit of water, covered, but don’t let them lose their shape (about 5 minutes). Heat the broth gently in large pot. Add the mushrooms and garlic and cook over medium heat for about 5-10 minutes. Add the tofu and noodles and bring to a simmer. Add the greens and cover, and simmer until wilted. You may add water as needed/wished, and I like a splash or two of soy sauce to give flavor.
The first time I made this I accompanied it with a pot of white rice, and a stirfry of asparagus, garlic, tofu, and shiitake mushrooms. But the soup on its own makes a satisfying meal, and is especially soothing when you’re feeling physically or emotionally under the weather.