Fast Udon Soup with Tofu and Spinach

Fast Udon Soup with Tofu and Spinach

Serves 4

This wildly simple soup is a dream for weeknight dinners. Make a big batch for lunches throughout the week.

  • 6 ounces udon noodles
  • 6 cups low-sodium chicken or vegetable broth
  • 1/4 teaspoon fine sea salt
  • 14 ounces firm tofu, drained and diced
  • 5 ounces baby spinach
  • 5 green onions, thinly sliced
  • 1 teaspoon hot sesame oil, plus more for serving
You must be signed in to use shopping lists. Sign in or create account

In a stockpot, bring broth to a boil. Add noodles and salt and cook 2 minutes. Add tofu and spinach. Cook just until heated through and remove from heat. Add green onions and sesame oil.

Nutritional Info: 
Per Serving:270 calories (60 from fat), 7g total fat, 0.5g saturated fat, 10mg cholesterol, 510mg sodium, 38g carbohydrate (5g dietary fiber, 4g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion