udon noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 315.5
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,505.1 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 5.1 g
- Protein: 14.1 g
View full nutritional breakdown of udon noodles calories by ingredient
Number of Servings: 6
Ingredients
-
"Aburaage"
1 packages firm tofu
4 T peanut oil
Soup:
4-1/2 cups water
3-inch piece kombu
1-1/2 cups mushroom broth
3 tablespoons dark soy sauce
2 tablespoons mirin
2 tablespoons sugar
8 oz udon noodles
1 cup bok choy
6 oz shitake mushrooms
3 T scallions
2 T shichimi tōgarashi
Directions
Serving Size: 6
Slice tofu into 1/4 inch pieces. Press tofu with paper towel to absorb moisture. Pan fry tofu in peanut oil
Bring water to a boil in a saucepan. Lower to a simmer and add kombu. Cover and let steep for 15 minutes off from heat. Strain dashi broth into sieve lined with cheesecloth placed over a bowl.
Return dashi to saucepan and bring back to a simmer. Add mushroom broth, soy sauce, mirin, and sugar. Season with salt.
Meanwhile bring a pot of liberally salted water to a boil. Add udon and cook until al dente, about 5 to 7 minutes. Drain and rinse udon under cold water.
Add tofu, udon, bok choy and shitakes. Let the tofu and udon warm through and the bok choy wilt. Add shichimi tōgarashi if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user ERINMTUTTLE.
Slice tofu into 1/4 inch pieces. Press tofu with paper towel to absorb moisture. Pan fry tofu in peanut oil
Bring water to a boil in a saucepan. Lower to a simmer and add kombu. Cover and let steep for 15 minutes off from heat. Strain dashi broth into sieve lined with cheesecloth placed over a bowl.
Return dashi to saucepan and bring back to a simmer. Add mushroom broth, soy sauce, mirin, and sugar. Season with salt.
Meanwhile bring a pot of liberally salted water to a boil. Add udon and cook until al dente, about 5 to 7 minutes. Drain and rinse udon under cold water.
Add tofu, udon, bok choy and shitakes. Let the tofu and udon warm through and the bok choy wilt. Add shichimi tōgarashi if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user ERINMTUTTLE.