Coconut Tofu & Vegetable Udon Noodle Soup

Cooking Gluten-Free! (omnivorous)

Finally used up those noodles in the freezer! I made the broth with kombu and mushrooms, soy sauce, and sweetener. The vegetables are a few green beans from my sister's garden, cauliflower, broccoli, and carrots. I'm pretty sure the udon had wheat in it. Great soup!

The Cooking Gluten-Free recipe was very good as well. I had to "veganize" it. The tofu is marinated, baked, and then also drizzled with a coconut-peanut sauce.