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
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- 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.
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