If the tofu doesn't entice you maybe that jammy egg and shiitake mushrooms will. Marinate the tofu for a couple hours before adding it to this noodle bowl.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small baking dish, combine mirin, chopped shallot, Sriracha and honey. Add tofu slices; turn to coat. Chill, covered, 2 to 24 hours, turning slices once or twice.

  • Preheat oven to 200°F. In a large nonstick skillet heat oil over medium to medium-high. Remove tofu from marinade, reserving any excess marinade. Add tofu to skillet. Cook 4 to 6 minutes or until browned, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.

  • Add mushrooms, carrot, and sliced shallot to the skillet. Cook 2 to 3 minutes, stirring occasionally. Add broth and the water. Bring to boiling. Add noodles; return to boiling. Cook noodles according to package directions or until just tender. Stir in any reserved marinade.

  • Divide cabbage among bowls. Ladle noodle mixture over cabbage. Top with tofu, cucumber, and an egg half. Sprinkle with sesame seeds.


Well-stocked supermarkets carry mirin (rice wine). Asian markets sell dried udon (chewy wheat noodles) and frozen cooked udon; lo mein noodles are a suitable substitute. Look for black sesame seeds in spice stores.

*Medium-Hard Boiled Eggs

Place eggs in a saucepan. Add cold water to cover by 1 inch. Bring to a rapid boil. Remove from heat, cover, and let stand 10 minutes; drain. Gently peel when cool enough to handle.

Nutrition Facts

421 calories; 18 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 93 mg cholesterol; 1112 mg sodium. 524 mg potassium; 49 g carbohydrates; 4 g fiber; 20 g sugar; 21 g protein; 0 g trans fatty acid; 4165 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 76 mcg folate; 0 mcg vitamin b12; 272 mg calcium; 4 mg iron;