Fast Udon Soup with Tofu and Greens

Fast Udon Soup with Tofu and Greens

Serves 4

This wildly simple soup is a dream for weeknight dinners. You can also make a batch to serve for lunches throughout the week.

  • 5 ounces (2 bundles) whole grain udon noodles
  • 6 cups low-sodium bison, beef or vegetable broth
  • 1 (14-ounce) package firm tofu, drained and diced
  • 1/4 teaspoon fine sea salt
  • 1/2 bunch leafy greens such as kale, collards or Swiss chard, tough stems and ribs removed, leaves sliced (about 6 loosely packed cups)
  • 5 green onions, thinly sliced
  • 1 teaspoon hot chile sesame oil, plus more for serving
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In a large pot, bring broth to a boil. Add greens, noodles and salt, and cook until greens and noodles are just tender, about 6 minutes. Add tofu and cook until just heated through, about 1 minute, then add green onions and oil. Serve with more oil on the side.

Nutritional Info: 
Per Serving: 290 calories (70 from fat), 7g total fat, 1.5g saturated fat, 360mg sodium, 34g carbohydrates, (3 g dietary fiber, 4g sugar), 21g 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.

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