Asian Noodles in Broth

Asian Noodles in Broth


  • 1 (8-ounce) package soba or udon noodles
  • 3 cups water
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup mirin (sweet rice wine)
  • 3 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 pound soft tofu, drained and patted dry
  • 4 cups shredded romaine lettuce
  • 1 cup thinly sliced daikon radish
  • 1 cup matchstick-cut carrots, peeled
  • 3 tablespoons thinly sliced green onions
  • Hot sauce for drizzling over top (optional)
  • Dark sesame oil for drizzling over top (optional)


1. Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat. Drain and divide among 4 large serving bowls.

2. Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer. Add tofu or steak; simmer 4 minutes or until cooked through.

3. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.

4. Drizzle each serving with a few drops of hot sauce and sesame oil, if desired.

Nutritional analysis with beef: Calories 547 (24% from fat); Fat 15g (sat 5g, mono 7g, poly 1g); Cholesterol 68mg; Protein 43g; Carbohydrate 59g; Sugars 8g; Fiber 5g; Iron 5mg; Sodium 973mg; Calcium 62mg

  • Prep Time:
  • Cook Time:
  • Total Time:

  • To make this recipe flexitarian, replace tofu with 1 pound of skirt steak, trimmed and cut into strips.
  • Yield: 4 servings (serving size: 1 3/4 cups)

Nutritional Information

Calories per serving: 410
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 26g
Carbohydrate per serving: 60g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 901mg
Calcium per serving: 174mg