You’ll love this ginger-turmeric udon with tofu. The broth is light and spicy and turns the tofu into such a lovely golden color. It’s a stunning vegan dinner recipe!
I’m a huge fan of udon. They’re thick and slurpable and taste so good in a light, refreshing broth. In this vegan dinner recipe, udon is paired with a light, spicy, earthy broth made from just a handful of ingredients.
The 5 ingredients you need for the ginger-turmeric broth:
- Ginger: No need to peel! Just give it a good scrub, cut it into big pieces, and smash it open lightly with the back of your knife.
- Turmeric: Use fresh turmeric and treat it the same way as your ginger. Alternatively, use good-quality powdered turmeric. I love Frontier Co-Op’s ground turmeric root, which is what I used in this recipe.
- Green chili pepper: Use jalapeño if you want just a little heat, serrano peppers for a little extra kick, and Thai chili peppers if you want it really spicy.
- Onion: We never skip our alliums in broth!
- Scallions: The white parts of the scallions are added to the end so you get a little herby brightness.
Simply sauté these ingredients briefly to bloom the turmeric powder, and then add water. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain into a big bowl through a sieve and discard the solids.
While the ginger turmeric broth simmers, boil the udon and prepare the scallions and tofu. The white parts of the scallions will be added to the broth with the tofu. Reserve the green parts for garnish.
To finish up the soup, add the cubed tofu and scallion whites to the broth. Simmer for 10 minutes. Serve it by ladling the broth and tofu over the cooked udon. Garnish with the scallion greens, a little chili oil, and a few shakes fosesame seeds.
Ginger Turmeric Udon
- 2 Large pots
- Fine-mesh sieve
- 1 tablespoon neutral oil
- 3- inch piece of ginger, scrubbed, cut into large pieces, and smashed lightly with the back of your knife
- 2 teaspoons turmeric powder
- 2 serrano peppers, trimmed, halved, and cut into thirds
- 1 yellow onion, peeled and quartered
- 6 cups water
- 5 scallions
- 16 ounces frozen or dry udon
- 16 ounces firm tofu
- Salt and pepper
- Chili oil and sesame seeds
Prepare the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the ginger, turmeric, serrano peppers, and yellow onion. Cook for 1–2 minutes. The turmeric will darken in color and become fragrant.
Simmer the broth:
- Pour in the water and bring to a boil. Reduce heat and add 1 teaspoon salt; you can always add more to taste later! Simmer, uncovered, for 20–30 minutes. Taste and season.
Finish the broth:
- Strain the broth into a large bowl through a fine mesh sieve. Discard solids. Wipe out the pot and return it to the stove. Pour the broth back into the pot and turn the heat to low to keep it warm. Note: You can rinse the sieve and reuse it to strain the noodles later.
Prepare the scallions:
- While the broth simmers, rinse the scallions thoroughly and trim off the root end. Separate the dark green tops from the white and light green bottoms. Mince the white and light green parts and set aside. Thinly slice the dark green tops on an angle and reserve for garnish.
Prepare the tofu:
- Wrap the tofu in paper towels and transfer to a large plate. Place a heavy object on top. Set aside for 15 minutes.
- After the tofu has been pressed, cut into 1–inch cubes. Season all over with salt and pepper.
Cook the noodles:
- Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and rinse with cold water. Divide between 4 bowls.
Finish the broth:
- Turn the heat on the broth to medium and add the minced white parts of the scallions and cubed tofu. Cook for 5–10 minutes to warm the tofu through. Taste and season one final time. Turn off the heat.
- Ladle the tofu and broth over the udon. Garnish with the green parts of the scallions and finish with a drizzle of chili oil and a shake of sesame seeds. Enjoy!