Carrot matchsticks, shiitake mushrooms and tender Napa cabbage hide in a tangle of chewy udon noodles. The tofu acts like a sponge, soaking up a sweet-and-spicy honey-Sriracha marinade.




  • In a small baking dish, combine mirin, chopped shallot, Sriracha and honey. Add tofu slices; turn to coat. Chill, covered, for 2 to 24 hours, turning slices once or twice.

  • Preheat oven to 200°. In a large nonstick skillet, heat oil over medium to medium-high heat. Remove tofu from marinade, reserving any excess marinade. Add tofu to skillet. Cook for 4 to 6 minutes or until heated through and browned, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.

  • Add mushrooms, carrot and sliced shallot to the skillet. Cook for 2 to 3 minutes, stirring occasionally. Add broth and the water. Bring to boiling. Add noodles; return to boiling. Cook noodles per package directions or until just tender. Stir in any reserved marinade.

  • To serve, divide cabbage among four bowls. Ladle noodle mixture over cabbage. Top each with a slice of tofu, cucumber and an egg half; sprinkle with sesame seeds.

*Shopping Tip

Well-stocked supermarkets carry mirin (rice wine). Asian markets sell dried udon (chewy wheat noodles) and frozen cooked udon; lo mein is a suitable sub. Look for striking black sesame seeds in spice stores.

*Medium-Hard Cooked Eggs

Place eggs in a saucepan. Add cold water to cover by 1 inch. Bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes; drain.

Nutrition Facts

421 calories; 18 g total fat; 93 mg cholesterol; 1112 mg sodium. 49 g carbohydrates; 21 g protein;