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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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To make this recipe flexitarian, replace tofu with 1 pound of skirt steak, trimmed and cut into strips. Ingredients:
1 (8-ounce) package soba or udon noodles |
3 cups water |
1/2 cup low-sodium soy sauce |
1/3 cup mirin (sweet rice wine) |
3 tablespoons rice vinegar |
1 tablespoon grated fresh ginger |
1 pound soft tofu, drained and patted dry |
4 cups shredded romaine lettuce |
1 cup thinly sliced daikon radish |
1 cup matchstick-cut carrots, peeled |
3 tablespoons thinly sliced green onions |
hot sauce for drizzling over top (optional) |
dark sesame oil for drizzling over top (optional) |
Directions:
1. Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat. Drain and divide among 4 large serving bowls.
2. Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer. Add tofu or steak; simmer 4 minutes or until cooked through.
3. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.
4. Drizzle each serving with a few drops of hot sauce and sesame oil, if desired.
5. Nutritional analysis with beef: Calories 547 (24% from fat); Fat 15g (sat 5g, mono 7g, poly 1g); Cholesterol 68mg; Protein 43g; Carbohydrate 59g; Sugars 8g; Fiber 5g; Iron 5mg; Sodium 973mg; Calcium 62mg
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