Asian Noodles in Broth with Vegetables and Tofu |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) package udon or soba noodles |
3 cups water |
1/2 cup soy sauce, preferably naturally brewed |
1/3 cup mirin |
3 tablespoons rice vinegar |
1 tablespoon finely grated peeled fresh ginger |
1 cup snow peas, strings removed and halved crosswise on the diagonal |
1 cup thinly sliced mushrooms |
16 ounces soft tofu, cubed |
1 romaine lettuce heart, shredded |
1/2 cup thinly sliced red radishes or daikon matchsticks |
1/2 cup carrot matchsticks |
2 scallions, white and light green parts only, thinly sliced |
toasted sesame oil, for serving, optional |
hot sauce, for serving, optional |
Directions:
1. Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
2. In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp tender and the tofu is heated through, about 3 to 5 minutes.
3. Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.
4. Nutritional analysis per serving: Calories 375; Total Fat 5 g; (Sat Fat 0 g, Mono Fat 0.5 g, Poly Fat 2 g) ; Protein 20 g; Carb 57.5 g; Fiber 6 g; Cholesterol 0 mg; Sodium 1965 mg
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