Go Back
Adapted from PBS's Kitchen Explorers

Udon Noodles with Tofu

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1/2 - 1 lb. frozen or fresh Udon noodles prepared according to package directions The original recipe called for 1 lb of noodles, but I felt like 1/2 lb was plenty since I was using dried udon noodles.
  • 4 cups vegetable broth
  • 2 cloves garlic minced
  • 1/2 inch piece fresh ginger peeled and minced
  • 2 tablespoons soy sauce I used 1 Tbs soy and 1 Tbs fish sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 cup extra firm tofu cubed
  • 1 cup broccoli florets
  • 1/2 cup matchstick carrots I chopped baby carrots into little sticks since that's what I had on hand
  • 2 cups spinach
  • 1/2 cup sliced mushrooms
  • 1 tablespoon sesame seeds I didn't have these, but if you do - I'd be impressed
  • Optional protein: Feel free to add a protein like thinly sliced fish or a runny fried egg on top.

Method
 

  1. Prepare udon noodles according to package directions, then drain and set aside.
  2. Bring broth, garlic, ginger, soy sauce, sesame oil and sugar to a boil for one minute and reduce heat to a simmer.
  3. Add tofu, broccoli, carrots, spinach, mushrooms and cook for three minutes or until broccoli is tender. (My broccoli took longer to become tender)
  4. Divide Udon between four bowls with a pinch of sesame seeds on top.
  5. Optional protein: Feel free to add a protein like thinly sliced fish or a runny fried egg on top.
  6. Optional: Top with Sriracha, hoisin sauce, lime juice, or whatever flavors you like!