Fast Udon Soup with Tofu and Spinach

Fast Udon Soup with Tofu and Spinach

Serves 4

Homemade chicken stock gives this quick soup great flavor.

  • 6 ounces udon noodles
  • 6 cups golden chicken stock or vegetable broth
  • 14 ounces firm tofu, diced
  • Salt
  • 4 handfuls baby spinach leaves
  • 5 scallions, thinly sliced
  • 1 teaspoon hot sesame oil, plus more for serving
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Cook udon in salted boiling water until tender, about 5 minutes. Drain and rinse under cold water until cool.

Meanwhile, place stock in a pot and bring to a boil. Add tofu and udon; bring back to a boil. Stir in spinach and cook just until heated through. Add scallions and sesame oil. Serve with more hot sesame oil on the side, so people can add more if they like.

Nutritional Info: 
Per Serving:240 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 870mg sodium, 36g carbohydrate (4g dietary fiber, 3g sugar), 14g protein
Special Diets: 

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