Ingredients

• 1 teaspoon sesame oil

• ½ cup quartered fresh mushrooms

• ½ cup shredded carrot

• 1 clove garlic, minced

• 2 cups low-sodium vegetable broth

• 4 teaspoons reduced-sodium soy sauce

• 1 teaspoon rice vinegar

• 6 ounces extra-firm tofu, cut into 1-inch cubes

• ½ (7 ounce) package refrigerated cooked udon noodles (any flavor), torn (discard seasoning packet)

• ½ medium zucchini, halved lengthwise and cut into 1/2-inch pieces

• ½ cup shredded cabbage

• 2 tablespoons thinly bias-sliced green onion

• 2 tablespoons fresh cilantro leaves

• 1 tablespoon chopped roasted, salted peanuts or cashews

• Lime wedges