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Tofu Noodle Bowl

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
Fresh ginger gives this soup its big, bright flavor. If you can't find udon noodles, feel free to use any thick wheat noodle, such as linguine.


  • 1 pkg. (8 oz.) fresh udon noodles*
  • 3 cans (15 oz. each) reduced-sodium chicken or vegetable broth
  • 2 tablespoons dashi powder*
  • 1/4 cup mirin*
  • 3 tablespoons finely shredded ginger
  • 1 cup bagged julienned carrots
  • 1/2 cup sliced green onion, plus more for garnish
  • 14 to 16 oz. firm tofu, cubed
  • 5 cups sliced napa cabbage
  • 5 cups bean sprouts, rinsed

Nutrition Information

  • calories 284
  • caloriesfromfat 15 %
  • protein 20 g
  • fat 4.7 g
  • satfat 1 g
  • carbohydrate 40 g
  • fiber 7.1 g
  • sodium 2380 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cook noodles according to package directions. Drain and divide among 4 large bowls.

  2. Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.

  3. *Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.