INGREDIENTS
8 oz. Hakubaku Organic Udon Noodles
1 tbsp Canola Oil
1 cup Organic Carrots, julienned
4 oz Mushroom Blend (Baby Bella, Shitake, Oyster), chopped
8 cloves Garlic
1 tsp Dulse Flakes
2 tbsp Organic Sake
6 tbsp Tamari
4 cups Filtered Water
1 tbsp Organic Better Than Bouillon Vegetable Base
2 tbsp Organic, Fair Trade Sugar
1 tsp Organic Ground Ginger
1 tbsp Sesame Oil
14 oz Woodstock Farms Organic Extra Firm Tofu, cubed
1/2 cup Fresh Chives, chopped
INSTRUCTIONS
-Cook Udon noodles according to instructions on package. Drain and set aside.
-Add canola oil to a large pot and sautee carrots over medium-high heat for 3-4 minutes.
-Add the mushrooms, garlic, and dulse flakes to the pot and cook for another 3-4 minutes.
-Turn the heat down to low. Add the sake and stir to deglaze the pot.
-Add the tamari and water and stir well.
-Add the bouillon paste, sugar, ginger, and sesame oil and stir well.
-Allow the soup to simmer for 10-15 minutes.
-Ladle soup into serving bowls. Add noodles, tofu, and chives to each bowl.
