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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 60g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 901mg
  • Calcium: 174mg


  • 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)


  1. 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. 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. 3. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.
  4. 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
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