Nutrition per serving may change if servings are adjusted.
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 ½-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
In a large saucepan, heat oil over medium heat. Add mushrooms, carrot, and garlic; cook and stir 3 minutes. Add broth, soy sauce, and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in tofu, udon noodles, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.
Top servings with cabbage, onion, cilantro, and peanuts. Serve with lime wedges.