OVERVIEW

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

INGREDIENTS

• 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

DIRECTIONS

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.