Japanese · Dinner
Thick Wheat Noodles in Broth
A light udon noodle bowl built on a kombu-dashi broth seasoned with soy sauce and mirin, finished with soft tofu, wilted spinach and scallion. Chewy thick wheat noodles simmer briefly before serving hot in the clear broth, giving a comforting, savory bowl with minimal oil and sodium.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
339Calories
19.4gProtein
5.9gFat
54.2gCarbs
6.1gSugar
4.3gFiber
1450mgSodium
0mgChol
0.9gSat Fat
520mgPotassium
210mgCalcium
3.8mgIron
0mcgVitamin B12
10mgVitamin C
Goes well with
Japanese Lager Beer
local
Barley Tea (Mugicha)
international
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Cube the tofu, thinly slice the scallion, and tear the nori sheet into small pieces.
2
Boil
Cook the udon noodles in unsalted water over high heat for 8 minutes until tender but chewy, then drain.
3
Simmer
Combine kombu-dashi, soy sauce, mirin and ginger in a saucepan over medium heat for 3 minutes until steaming.
4
Build
Add tofu and spinach to the broth, simmer over medium-low heat for 2 minutes until spinach wilts and tofu heats through.
5
Plate
Place drained noodles in a bowl, ladle hot broth with tofu and spinach over top, scatter scallion and nori, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g soft tofu
- 5.6 oz160g dried udon noodles
- 2 cup480ml kombu-dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp ginger-fresh
- 22 small handful spinach leaves
- 22 scallion
- 11 sheet nori
