Ingredients for Rice Cooker Asian Noodle Soup With Tofu
- Water
- Wakame Seaweed
- Bonito Flakes
- Shiitake Mushroom
- Firm Tofu
- Udon Noodles
- Soba Noodles
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How to Make Rice Cooker Asian Noodle Soup With Tofu
- Add 4 cups of low-sodium chicken or vegetable broth to your rice cooker.
- Add 1 (14-ounce) block of extra-firm tofu, crumbled.
- Add 1 cup dried egg noodles (or your favorite Asian noodle variety).
- Add 1/2 cup chopped scallions.
- Add 2 cloves garlic, minced.
- Add 1 tablespoon soy sauce (or tamari for gluten-free).
- Add 1 teaspoon sesame oil.
- Add 1/2 teaspoon grated fresh ginger.
- Add 1/4 teaspoon red pepper flakes (optional, for spice).
- Stir gently to combine all ingredients.
- Close the rice cooker lid and cook on the ‘soup’ or ‘porridge’ setting (or the equivalent) for 10-11 minutes, or until the noodles are cooked through and the tofu is heated.
- Taste and adjust seasonings as needed, adding more soy sauce, sesame oil, or red pepper flakes to your preference.
- Serve immediately, garnished with extra scallions, sesame seeds, or a squeeze of lime juice.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
3g
Fat
3g
Carbs
22g