Japanese · Dinner
Thick Wheat Noodles in Broth (Dairy-Free)
A dairy-free bowl of thick udon noodles in a kombu-and-shiitake vegetarian broth, seasoned with soy sauce and mirin, topped with pan-seared firm tofu, wilted spinach, scallion, and toasted sesame seeds for clean umami warmth.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
486Calories
25.8gProtein
17.9gFat
54.3gCarbs
6.8gSugar
6.2gFiber
1720mgSodium
0mgChol
2.9gSat Fat
780mgPotassium
320mgCalcium
5.4mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
vegan
high-fiber
dairy-free
Instructions
1
Prep
Cut the firm tofu into 3/4-inch cubes and pat dry, thinly slice the scallion, and rinse the spinach.
2
Bloom
Combine the kombu, dried shiitake mushrooms, and water in a small saucepan; let soak off heat for 10 minutes until softened.
3
Simmer
Bring to a gentle simmer over medium heat for 8 minutes until pale gold, remove the kombu, slice the shiitake, return to broth with soy sauce and mirin, simmer 3 minutes.
4
Sear
Heat the vegetable oil in a nonstick pan over medium-high heat and sear the tofu cubes for 4 minutes, turning occasionally, until golden and crisp on at least two sides.
5
Simmer
Add the spinach and cooked udon noodles to the broth and simmer over medium heat for 2 minutes until the spinach wilts and noodles heat through.
6
Plate
Pour the noodles and broth into a deep bowl, top with the seared tofu, sliced scallion, and toasted sesame seeds, then drizzle with the sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 7 oz200g cooked thick udon noodles
- 2 pieceabout 5g dried kombu
- 44 dried shiitake mushrooms (about 6g)
- 4 cups960ml water
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 small handful (50g) baby spinach
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil
