1 (16-ounce) can fat-free, less-sodium chicken broth
1 pound soft tofu, drained and cut into 1/2-inch cubes
1/4 cup finely chopped nori (roasted seaweed; about 1 sheet)
1/4 cup thinly sliced green onions
2 teaspoons toasted sesame seeds
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain well.
While noodles cook, combine soy sauce, sugar, mirin, and broth in a medium saucepan; bring to a boil. Pour into a bowl; cover and place in freezer about 8 minutes to cool slightly.
Place 3/4 cup noodles in each of 4 shallow bowls; divide tofu evenly among bowls. Ladle 1/2 cup broth into each bowl; sprinkle each serving with 1 tablespoon nori, 1 tablespoon onions, and 1/2 teaspoon sesame seeds.
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