Udon Noodle Tofu Soup

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Recipe Source: 
8
Recipe Rating: 
3.666665
Ingredients: 
  • 1 pkg Nasoya Silken
  • 1 pkg Nasoya Japanese noodles
  • 1 tbsp canola oil
  • 1 carrot, thinly sliced on the diagonal
  • 3 scallions, thinly sliced
  • 3 cups vegetable broth
  • 1 ½ tsp reduced-sodium soy sauce
  • 1 ½ tsp ginger root, grated
  • 1/8 tsp black pepper
  • 1 ½ cups thinly sliced Shitake mushrooms, stems removed
  • ½ cup bok choy, julienne
Preparation Method: 

Cook the noodles according to the package directions. Rinse, drain, and transfer to six serving bowls. Heat the oil in a large pot over medium high heat. Add the carrot and scallions and cook for 5 minutes, stirring occasionally. Add the broth, soy sauce, ginger and black pepper. Bring to a boil. Stir in the mushrooms, tofu and bok choy. Reduce the heat and simmer for 5 minutes. Ladle the soup over the noodles. Enjoy!

Nutrition Facts: 
  • Calories 180
  • Calories from Fat 40
  • Total Fat 4.5 g
  • Saturated Fat 0 g
  • Trans Fat 0 g
  • Cholesterol 0 mg
  • Sodium 420 mg
  • Total Carbohydrate 24 g
  • Dietary Fiber 3 g
  • Sugars 2 g
  • Protein 9 g

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