Recipe courtesy of Peter Berley
Asian Noodles in Broth with Vegetables and Tofu
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 375
- Total Fat
- 5 grams
- Sodium
- 1965 milligrams
- Carbohydrates
- 57.5 grams
- Dietary Fiber
- 6 grams
- Protein
- 20 grams
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
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
Directions
- 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.