Miso Udon with Carrot Ginger Vinaigrette Salad

Directions

1. Bring a large pot of water to a boil then add the udon noodles and cook until they float. Saving 1 cup of water, strain noodles in a colander and divide between serving bowls. 

   To the same pot, add the veggie dashi label and slowly add the saved cup of water based on desired consistency and taste. Bring just to a boil and immediately reduce to a simmer for 2 minutes.

   

2. Place the tofu on a baking sheet in a single layer. Place in the oven and bake for 8 minutes or until heated through.

   

3. While the veggie dashi is warming, place a serving of baby spinach, daikon, shiitake mushrooms, and glazed tofu over the warm noodles in the individual bowls. You can also put all of the toppings in individual serving bowls and let everyone assemble their own meal.
   
   Place the lettuce into a large salad bowl. Shake the vinaigrette well, drizzle over the salad, and toss to coat evenly.

   

4. Cut the avocado in half lengthwise around the pit and remove pit by gently tapping knife blade into the pit. Using a spoon, carefully scoop out the avocado and cut each half lengthwise into six slices. Sprinkle avocado lightly with salt, and arrange on top of the dressed mixed asian lettuces.

   Pour hot veggie dashi over the vegetables and udon noodles. Serve alongside the salad. Enjoy!