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Udon Noodle Soup with Tofu and Mushrooms

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
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Servings:??  | Calories:2073 | Total Fat:71g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 71g
109 %
Sat Fat 9g
44 %
Total Carb 309g
103 %
Fiber 49g
195 %
Sugars 16g
Cholesterol 0mg
0 %
Sodium 4441mg
185 %
Protein 68g
135 %
58% Udon noodles
20% Others combined
12% Canola oil
8% Tofu
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Kosher salt
3/4 lb. dried udon noodles
3 cups lower-salt chicken broth
1 Tbs. plus 2 tsp. oyster sauce
1 Tbs. plus 2 tsp. rice vinegar
4 tsp. Asian sesame oil
1/4 cup minced fresh ginger
2 Tbs. canola oil
3/4 lb. bok choy, cut crosswise into 3/4 inch pieces (4 cups)
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
1/2 lb. extra-firm tofu, cut into 1/2 inch cubes
2 medium carrots, cut into matchsticks
3 medium scallions, trimmed and thinly sliced, for garnish

Directions : View recipe directions on
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