Lunch: Asian Noodle Soup with Winter Vegetables and Tofu

Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.

Ingredients

6 c. water
4 oz. fresh shiitake mushrooms
1/2 oz. dried shiitake mushrooms
1 six-inch square dried kombu
3/4 c. bonito flakes
1/4 c. reduced-sodium soy sauce
1 tsp. reduced-sodium soy sauce
2 tbsp. mirin
1/2 large sweet potato
6 oz. soba noodles
3 oz. snow peas
3 oz. kohlrabi
8 oz. silken tofu

Instructions

Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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