Tofu Noodle Bowl

Photo: Annabelle Breakey; Styling: Randy Mon

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

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. 1. Cook noodles according to package directions. Drain and divide among 4 large bowls.
  2. 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.
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