Vegan udon noodle soup with shiitake mushrooms, silken tofu, coriander, and bean sprouts

Ingredients for 2 servings:

• 200 g udon noodles
• 50 g shiitake mushroom(s), fresh
• 400 g silken tofu
• 100 g soy sprouts
• 1 spring onion(s)
• e.g. ginger
• 1 bunch of coriander
• Soy sauce
• n. B. Vegetable stock powder
• n. B. Sesame oil, light, roasted, approx. 2 – 3 tbsp
• 700 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the vegetables, herbs, and mushrooms. Finely chop the spring onions (separating the white and green rings), finely chop the ginger, remove the stems from the mushrooms, and cut the heads into strips. Cut the silken tofu into cubes. Cook the udon noodles with a little salt according to the package instructions and set aside. Heat about 2-3 tablespoons of sesame oil in a large pot. Sauté the ginger and the white part of the spring onions. Then deglaze with a generous splash of soy sauce, add water, and bring to a boil. Season with vegetable stock and soy sauce to taste. Add the mushrooms, tofu, and coriander and cook over low heat for 5 minutes. Add the bean sprouts and cook for 1 minute. Divide the udon noodles among plates, serve with the soup, and garnish with green spring onion rings.