Fast Udon Soup with Tofu and Greens
Serves 4
Time 10 min
This wildly simple soup is a dream for weeknight dinners. You can also make a batch to serve for lunches throughout the week.
Special Diets:
Ingredients
- 5 ounces (2 bundles) whole grain udon noodles
- 6 cups low-sodium beef, chicken or vegetable broth
- 1 (14.0-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
Method
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, 0mg cholesterol, 360mg sodium, 34g carbohydrates (3g dietary fiber, 4g sugar), 21g protein.
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.
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Ingredients
- 5 ounces (2 bundles) whole grain udon noodles
- 6 cups low-sodium beef, chicken or vegetable broth
- 1 (14.0-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