Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Serves 4

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.

How to Make It

Step 1

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

Step 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.

Step 3

*Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.

Ratings & Reviews

PMorris's Review

May 07, 2014

MarkPDX's Review

September 22, 2013
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.

LynnRish's Review

September 17, 2013
This recipe was so incredibly bland! I added jalapeños, garlic and extra ginger. Still bland. And worst of all, dashi powder is predominately MSG. Yuk.