Fusion Bowl with Tofu and Soft-Cooked Egg
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
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Recipe Summary
Ingredients
Directions
*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
Per Serving:
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.