Vegetarian Udon Noodle Soup

Ingredients

• 4 ounces udon noodles
• 1 tablespoon canola oil
• 1 ½ tablespoons minced fresh garlic
• 1 tablespoon grated fresh ginger
• 1 serrano pepper, seeded and minced
• 1 (32 fluid ounce) container low-sodium vegetable broth
• 1 tablespoon mirin
• 1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided
• 2 cups sliced cremini mushrooms
• 1 cup diced carrots
• 2 heads baby bok choy, cut into 1-inch pieces
• ½ cup warm water
• 2 teaspoons white miso (see Tip)
• 1 (14 ounce) package extra-firm tofu, drained and cubed
• ½ cup thinly sliced scallions (4 medium)
• 4 teaspoons toasted sesame oil, divided

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