Tofu Noodle Soup

4 cups mushroom broth

One bunch udon noodles
6 mushrooms, sliced roughly
3 cloves garlic, sliced
1 package tofu, cut into medium-sized chunks
Bunch baby spinach or bok choy

Press the tofu for ten or more minutes. Cook the udon according to package directions and set aside. Sautee the mushrooms in a bit of water, covered, but don’t let them lose their shape (about 5 minutes). Heat the broth gently in large pot. Add the mushrooms and garlic and cook over medium heat for about 5-10 minutes. Add the tofu and noodles and bring to a simmer. Add the greens and cover, and simmer until wilted. You may add water as needed/wished, and I like a splash or two of soy sauce to give flavor.

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