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
How to Make It
Cook noodles according to package directions. Drain and divide among 4 large bowls.
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.
*Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.
This was a super easy weeknight meal. I used a pho starter broth rather than chicken broth, skipped the dashi. My family customized their soup. The 6-year old liked it as is. My wife and I added soy and sirracha.