Ingredients
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½ cup chopped green onions
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¼ cup mirin* or dry sherry
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2 tablespoon honey
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1 - 2 tablespoon sriracha sauce
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1 16-18 ounce pkg. firm or extra-firm water-packed tofu, drained and cut into 4 slices
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2 tablespoon canola oil
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1 cup thinly sliced, stemmed fresh shiitake mushrooms
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1 cup thin, bite-size strips carrots
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4 cup vegetable broth
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2 cup water
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4 ounce dried udon noodles*
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2 cup finely shredded napa cabbage
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4 Poached Eggs
Directions
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For marinade, in a small baking dish combine 1/4 cup of the green onions, the mirin, honey, and sriracha sauce. Add tofu, turning to coat. Cover and marinate in refrigerator 2 to 24 hours, turning tofu once or twice. Drain tofu, reserving any marinade.
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Preheat oven to 200°F. In a 10-inch nonstick skillet heat oil over medium to medium-high. Add tofu; cook 4 to 6 minutes or until brown, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.
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In skillet cook and stir mushrooms, carrots, and remaining 1/4 cup green onions over medium-high heat 2 to 3 minutes. Add broth and the water. Bring to boiling. Stir in noodles; return to boiling. Cook noodles according to package directions just until tender. Stir in any reserved marinade.
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Divide cabbage among soup bowls. Ladle noodle mixture over cabbage. Top with tofu and Poached Eggs.
*Shopping Tip
Well-stocked supermarkets carry mirin (rice wine) and dried udon (chewy wheat noodles) in the ethnic food aisle; lo mein noodles are a suitable sub.
Poached Eggs
In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break surface of water). Break 1 egg into a cup and slip egg into simmering water. Repeat with 3 additional eggs, allowing each egg an equal amount of space in the water. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs. Season to taste with salt and pepper.TO MAKE AHEAD: Poach eggs as directed. Place cooked eggs in a bowl of cold water. Cover and chill up to 2 hours. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the water; heat 2 minutes. Remove with slotted spoon.
Nutrition Facts (per serving)
| 456 | Calories |
| 20g | Fat |
| 49g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 456 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 3g | 15% |
| Cholesterol 240mg | 80% |
| Sodium 1142mg | 50% |
| Total Carbohydrate 49g | 18% |
| Total Sugars 20g | |
| Protein 24g | 48% |
| Vitamin C 14.1mg | 16% |
| Calcium 272mg | 21% |
| Iron 4mg | 22% |
| Potassium 524mg | 11% |
| Folate, total 75.7mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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