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Asian Noodles in Broth

Asian Noodles in Broth

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

Health SEPTEMBER 2005

  • Yield: 4 servings (serving size: 1 3/4 cups)
  • Cook time:14 Minutes
  • Prep time:30 Minutes

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

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
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