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Recipe courtesy of Peter Berley

Asian Noodles in Broth with Vegetables and Tofu

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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One 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


  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.