Asian Noodles in Broth with Vegetables and Tofu

Name: Asian Noodles in Broth with Vegetables and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (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

Servings: persons

1 (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.
2
Add the noodles and cook until al dente, about 8 minutes.
3
Drain and divide them among 4 large soup bowls.
4
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.
5
Add the snow peas, mushrooms, and tofu to the pan.
6
Simmer until the snow peas are crisp tender and the tofu is heated through, about 3 to 5 minutes.
7
Divide the lettuce, radishes, carrots, and scallions among the bowls.
8
Ladle the hot soup over the noodles and vegetables.
9
Drizzle each serving with a few drops of sesame oil and hot sauce, if desired.
10
Serve immediately.
11
Nutritional analysis per serving: Calories 375; Total Fat 5 g; (Sat Fat 0 g, Mono Fat 0.5 g, Poly Fat 2 g) ; Protein 20 g; Carb 57.5 g; Fiber 6 g; Cholesterol 0 mg; Sodium 1965 mg

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8-ounce) package udon or soba noodles, 3 cups water, 1/2 cup soy sauce, preferably naturally brewed, 1/3 cup mirin, and more.

Yes, Asian Noodles in Broth with Vegetables and Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!