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.
Tofu Noodle Bowl
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.
More From Sunset
- Calories: 284
- Calories from fat: 15%
- Protein: 20g
- Fat: 4.7g
- Saturated fat: 1g
- Carbohydrate: 40g
- Fiber: 7.1g
- Sodium: 2380mg
- Cholesterol: 0.0mg
- 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
- 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.
- *Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.
Only you will be able to view, print, and edit this note.Add Note