Japanese · Dinner
Thick Wheat Noodles in Broth (GLP-1)
Thick wheat udon noodles in a delicate kombu-dashi broth, seasoned with white miso and soy sauce, topped with cubed firm tofu, soft-boiled egg, edamame, and fresh spinach. Garnished with scallion and sesame seeds for a warming, protein-rich bowl.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
417Calories
37.8gProtein
14.2gFat
38.6gCarbs
4.3gSugar
6.9gFiber
1380mgSodium
205mgChol
3.1gSat Fat
680mgPotassium
280mgCalcium
4.9mgIron
0.5mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Cut tofu into cubes, slice scallion, grate ginger, and bring water to boil for the egg.
2
Poach
Lower egg into boiling water and cook 6.5 minutes until soft-boiled, then transfer to cold water and peel.
3
Simmer
Bring kombu dashi to gentle simmer, whisk white miso into hot broth until smooth, stir in soy sauce and ginger, then add tofu and edamame for 3 minutes over medium-low heat.
4
Wilt
Stir in spinach and cook 1 minute until bright green, then place noodles in bowl, ladle broth and vegetables over top, crown with halved egg, scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g firm tofu
- 9.2 oz260g cooked udon noodles
- 2 cup480ml kombu dashi
- 2 tbsp2 tbsp white miso paste
- 2 tsp2 tsp soy sauce
- 2/3 cup90g shelled edamame
- 2 cup60g baby spinach
- 22 large eggs
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 1 tsp1 tsp fresh ginger
