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.

Source: Midwest Living


Recipe Summary

45 mins
2 hrs 45 mins
6 cups soup + toppers


Ingredient Checklist


Instructions Checklist
  • 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; fat 18g; cholesterol 93mg; saturated fat 2g; carbohydrates 49g; mono fat 10g; poly fat 3g; insoluble fiber 4g; sugars 20g; protein 21g; vitamin a 4164.6IU; vitamin c 14.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 75.7mcg; vitamin b12 0.3mcg; sodium 1112mg; potassium 524mg; calcium 272mg; iron 4mg.