Asian Noodles in Broth with Vegetables and Tofu

Total Time:
55 min
20 min
35 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

  • 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.

  • 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.

  • 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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