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Asian Noodles in Broth

Prep time 30 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 3/4 cups)
To make this recipe flexitarian, replace tofu with 1 pound of skirt steak, trimmed and cut into strips.


  • 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)

Nutrition 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

How to Make It

  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.

  5. 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