Tofu Noodle Bowl
Photo: Annabelle Breakey; Styling: Randy Mon
Fresh ginger gives this soup its big, bright flavor. If you can’t find udon noodles, feel free to use any thick wheat noodle, such as linguine.
How to Make It
Step 1
1
Cook noodles according to package directions. Drain and divide among 4 large bowls.
Step 2
2
Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.
Step 3
3
*Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.
Ingredients
1 pkg. (8 oz.) fresh udon noodles*
3 cans (15 oz. each) reduced-sodium chicken or vegetable broth
2 tablespoons dashi powder*
1/4 cup mirin*
3 tablespoons finely shredded ginger
1 cup bagged julienned carrots
1/2 cup sliced green onion, plus more for garnish
14 to 16 oz. firm tofu, cubed
5 cups sliced napa cabbage
5 cups bean sprouts, rinsed
Directions
Step 1
1
Cook noodles according to package directions. Drain and divide among 4 large bowls.
Step 2
2
Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.
Step 3
3
*Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.
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