Spicy Tofu Udon Noodle Bowl

4 Reviews
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4 servings
By David Bonom
March 2005
RECIPE BY Cooking Light

Chewy udon noodles contrast nicely with the crunchy snow peas and tender tofu in this Asian-inspired recipe. Spaghetti is a good substitute if you can't find udon.

Ingredients

  • 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 2 teaspoons canola oil
  • 2 cups sliced mushrooms
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups snow peas, trimmed
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 garlic cloves, minced
  • 1 serrano pepper, sliced
  • 1 cup light coconut milk
  • 3 tablespoons fresh lime juice
  • 1 teaspoon Sambal oelek (ground fresh chile paste)
  • 1 (12.3-ounce) package lite firm silken tofu, cut into (1/2-inch) cubes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro

Nutritional Information

  • Calories 321
  • Caloriesfromfat 28%
  • Fat 10.1g
  • Satfat 2.8g
  • Monofat 2.3g
  • Polyfat 3g
  • Protein 16.9g
  • Carbohydrate 39.2g
  • Fiber 4.6g
  • Cholesterol 0.0mg
  • Iron 3mg
  • Sodium 863mg
  • Calcium 77mg

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain.

Step 2

Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

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Ratings & Reviews

jsieber's Review

michellegorman
January 06, 2014
This was a perfect easy recipe on a cold snowy day. I will admit that I don't frequently measure exact amounts of broth which could have lead to a much better meal than one of the previous reviewers had. We let the base really thicken up. This is delicious, rich because of the coconut milk, and cleanly spiced. I think this might be my new go to soup instead of stew on a cold day like this!

KBD11211's Review

KBD11211
March 06, 2012
Bland and tasteless. If I were going to try it again, which I probably won't, I would use less broth so that the garlic, ginger, and sambal oelek flavors might have a chance of standing out. As written, the broth -- and the entire recipe really -- is watery and tasteless.

michellegorman's Review

jsieber
February 03, 2012
This Thai inspired soup recipe is awesome. The soup base is layers of flavours with the sweet of the lime, cilantro and coconut milk and the spicy of the chili .Our 2.5 and 1 yo daughters both love it as well. You can substitute any asian greens for the snow peas and try different mushrooms as well (like enoki).