Bok Choy & Tofu Udon Noodles

It is really hard to beat an Asian noodle dish-they have the best ingredients ever! I may have said this before, but really, I was meant to be Asian. This dish was inspired by a hibachi steak house that I went to a few years back. I got a bunch of vegetables for them to cook for me and they added ginger, garlic and soy sauce-it was so good. Ever since then when I make stir fry's I usually stick with those three flavors because they pair so well together! This time I decided to try it out in some yummy soft udon noodles (and veggies of course), but this time I added a bit of miso. Now I better get to the recipe before I end up writing it all out in book form.

Serves 2

Ingredients:

1 head of bok choy, chopped
1/2 small onion, diced
6 baby bella mushrooms, chopped
7 onces firm tofu (half a package), cubed
2 cloves fresh garlic
1 tbs miso
1/4 cup liquid aminos
1 tsp garlic powder
1 tsp ginger
2 bundles of udon noodles from a 8.5 ounce bag

Directions:

1) Place tofu in a frying pan and cook until it starts brown.
 2) Add onion, fresh garlic, mushroom, and bok choy and cook until everything is browned and the bok choy is soft.
3) Meanwhile cook the udon noodles according to the package.
4) In a separate bowl mix aminos, garlic powder, miso, and ginger.
5) When the noodles are finished at them to the frying pan along with the sauce made in a separate bowl.
6) Mix everything together and serve.