Tofu Noodle Bowl Recipe

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.

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

Step 1

Cook noodles according to package directions. Drain and divide among 4 large bowls.

Step 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

*Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories284

% Daily Value *
Total Fat 4.7g7%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 2380mg104%
Total Carbohydrate 40g15%

Dietary Fiber 7.1g26%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Tofu Noodle Bowl