Asian Noodles in Broth

To make this recipe flexitarian, replace tofu with 1 pound of skirt steak, trimmed and cut into strips.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe Time

Prep: 30 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 410
Fat 8 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 60 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 901 mg
Calcium 174 mg

Ingredients

1 (8-ounce) package soba or udon noodles
3 cups water
1/2 cup low-sodium soy sauce
1/3 cup mirin (sweet rice wine)
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 pound soft tofu, drained and patted dry
4 cups shredded romaine lettuce
1 cup thinly sliced daikon radish
1 cup matchstick-cut carrots, peeled
3 tablespoons thinly sliced green onions
Hot sauce for drizzling over top (optional)
Dark sesame oil for drizzling over top (optional)

Preparation

1. Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat. Drain and divide among 4 large serving bowls.

2. Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer. Add tofu or steak; simmer 4 minutes or until cooked through.

3. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.

4. Drizzle each serving with a few drops of hot sauce and sesame oil, if desired.

Nutritional analysis with beef: Calories 547 (24% from fat); Fat 15g (sat 5g, mono 7g, poly 1g); Cholesterol 68mg; Protein 43g; Carbohydrate 59g; Sugars 8g; Fiber 5g; Iron 5mg; Sodium 973mg; Calcium 62mg

Note:

September 2005