ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Asian Noodles in Broth with Vegetables and Tofu image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams