Udon Noodles with Tofu

THIS WILD SEASON
15Ingredients
20Minutes
220Calories

Ingredients

US|METRIC
  • 1 pound fresh udon noodles (or frozen, prepared according to package directions, The original recipe called for 1 lb of noodles, but I felt like ½ lb was plenty since I was using dried udon noodles.)
  • 4 cups vegetable broth
  • 2 cloves garlic (minced)
  • 1/2 inch fresh ginger (piece, 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 carrots (matchstick, 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)
  • fried egg
  • fish
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    NutritionView More

    220Calories
    Sodium60% DV1440mg
    Fat18% DV12g
    Protein35% DV18g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories220Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol20mg7%
    Sodium1440mg60%
    Potassium510mg15%
    Protein18g35%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A90%
    Vitamin C45%
    Calcium50%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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