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Ingredients
- 1 49-oz can reduced sodium chicken broth,
- or 6 cups vegetable broth
- 1 10-12 oz. package extra-firm tofu, drained and cut into 1/2 inch cubes
- 1 tbs soy sauce
- 1 tbs toasted sesame oil
- 6 oz fresh mushrooms, shiitake or button, sliced(2 1/4 cups)
- 1 tbs cooking oil
- 1 16 oz package frozen stir fry vegetables
- 2 oz dried udon noodles
- 1 tbs snipped fresh cilantro
Details
Servings 6
Cooking time 35mins
Preparation
Step 1
In a large saucepan bring the broth to boiling. Meanwhile, in a medium bowl gently stir together tofu cubes, soy sauce and sesame oil; set aside.
In a medium saucepan cook the sliced mushrooms, ginger and garlic in hot oil for 4 minutes. Add to the hot broth. Stir in the frozen vegetables and udon noodles. Bring to boiling; reduce heat. Simmer, covered for 10 to 12 minutes or until vegetables and noodles are tender, stirring once or twice. Gently stir in tofu mixture and cilantro; heat through.
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