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.
finecooking.com
Servings:
?? | Calories:
2073 | Total Fat:
71g | Chol:
0mg |
More
Nutritional facts are per serving and accuracy is not certain.
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
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 finecooking.com
Similar Recipes
