Ingredients for Spicy Tofu Udon Noodle Bowl
- Udon Noodles
- Canola Oil
- Sliced Mushrooms
- Reduced Sodium Fat Free Chicken Broth
- Snow Peas
- Fresh Ginger
- Low Sodium Soy Sauce
- Brown Sugar
- Garlic Cloves
- Serrano Pepper
- Light Coconut Milk
- Fresh Lime Juice
- 1-2 teaspoons sambal oelek
- Firm Silken Tofu
- Green Onion
- 1 tablespoon chopped cilantro, per serving
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How to Make Spicy Tofu Udon Noodle Bowl
- Cook 8 ounces udon noodles according to package directions, omitting salt and fat. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large saucepan or wok over medium-high heat.
- Add 8 ounces sliced mushrooms and sauté for 3-4 minutes, or until tender.
- Add 4 cups vegetable broth, 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon red pepper flakes to the pan.
- Bring the mixture to a boil, then reduce heat and simmer for 4 minutes.
- Stir in 1/4 cup milk (or coconut milk for a richer flavor), 2 tablespoons lime juice, and 1-2 teaspoons sambal oelek (adjust to your spice preference).
- Reduce heat and simmer for another 5 minutes to allow the flavors to meld.
- Add 14 ounces extra-firm tofu, pressed and cubed, to the soup. Cook for 5 minutes, or until heated through.
- Divide the cooked udon noodles among 4 bowls.
- Ladle the soup and tofu mixture evenly over the noodles.
- Garnish each serving with 2 tablespoons chopped green onions and 1 tablespoon chopped cilantro. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
21g
Fat
3g
Carbs
14g
