Photo: Tina Dawson
Japanese tofu noodle bowl
13 ingredients
15 min + 15 min
Serves 4
openrecipes
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
Estimated Nutrition (whole recipe, rough)
467
Calories
28g
Protein
24g
Fat
41g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp tamari or dark soy sauce
- 2 tbsp seasoned rice vinegar
- 1 tbsp mirin or 2 tsp caster sugar
- 200g firm tofu , drained, patted dry and cut into 8 cubes
- cornflour , for coating
- sunflower oil , for frying
- 1 bunch asparagus , base of stalks snapped off, cut diagonally into about 4 pieces
- 50g fresh or frozen edamame beans
- 50g frozen peas
- small piece ginger , grated
- 400g pack straight-to-wok udon noodles
- coriander leaves, to garnish
- chilli oil, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes