Asian Udon Noodle Soup

• 3/4 pound udon noodles or soba noodles
• 3 cups stock vegetable
• 1 tablespoons vegetarian oyster sauce or regular oyster sauce
• 2 teaspoons soy sauce, tamari
• 1 tablespoon rice vinegar
• 2 teaspoons rice vinegar
• 4 1/2 teaspoons sesame oil
• 1/4 cup ginger freshly minced
• 1 clove garlic minced, or to taste
• 2 tablespoons canola oil or other vegetable oil
• 4 cups bok choy 3/4 pound, cut crosswise into 3/4-inch pieces
• 1 1/2 cups mushrooms, shiitake 3 1/2 ounces, stemmed and thinly sliced
• 1/2 pound tofu extra firm, cut into 1/2-inch cubes
• 2 medium carrots cut into match sticks
• 4 each scallions, spring or green onions thinly sliced, for garnish
• 1/2 cup cilantro freshly chopped, for garnish

1. Bring a medium pot of well-salted water to a boil.
2. Add the noodles and cook, stirring, until tender, about 8 minutes.
3. Transfer to a colander and run under cold water to cool slightly.
4. Drain well.
5. In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.
6. Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.
7. Add the bok choy and mushrooms, sprinkle with the remaining 2 1/2 teaspoons sesame oil and 3/4 teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.
8. Add the chicken broth mixture, tofu, and carrots and bring to a boil.
9. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.
10. Divide the noodles evenly among 4 bowls.
11. Spoon the vegetables, tofu, and broth over the noodles.
12. Sprinkle with the scallions and cilantro leaves.
13. Serve warm.

udon noodles, stock vegetable, vegetarian oyster, soy sauce, rice vinegar, rice vinegar, sesame oil, ginger freshly, garlic, canola oil, bok choy, mushrooms, extra firm, carrots, scallions, cilantro freshly

Taken from recipeland.com/recipe/v/asian-udon-noodle-soup-50356 (may not work)