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  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Total Minutes : 30 minutes
  • Servings: 2- 3 Servings 
  • CALORIES: Approximately 250 to 260 kcal


  • 1 teaspoon sesame oil
  • ½ cup quartered fresh mushrooms
  • ½ cup shredded carrot
  • 1 clove garlic, minced
  • 2 cups low-sodium vegetable broth
  • 4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 6 ounces extra-firm tofu, cut into 1-inch cubes
  • ½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)
  • ½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces
  • ½ cup shredded cabbage
  • 2 tablespoons thinly bias-sliced green onion
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped roasted, salted peanuts or cashews
  • Lime wedges


  1. Over medium heat, warm oil in a big pot. Add the mushrooms, carrot, and garlic and simmer and stir for three minutes. Including broth, soy sauce, and rice vinegar. 
  2. Reduce heat after bringing to a boil. Stirring sporadically, simmer uncovered for five minutes. Zucchini, udon noodles, and tofu are all stirred in. 
  3. Put heat down and bring back to a boil. 3 additional minutes of uncovered simmering are required, with sporadic stirring.
  4. Add cabbage, green onions, cilantro, and peanuts to dishes as garnishes. slices of lime are optional.

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