Noodle Bowl with Tofu and Poached Eggs

Warm and cozy, this vegetarian noodle bowl is made with marinated tofu, earthy shiitake mushrooms, and topped with a poached egg.

Noodle Bowl with Tofu and Poached Eggs
Photo: Blaine Moats
Prep Time:
45 mins
Marinate Time:
2 hrs
Total Time:
2 hrs 45 mins


  • ½ cup chopped green onions

  • ¼ cup mirin* or dry sherry

  • 2 tablespoon honey

  • 1 - 2 tablespoon sriracha sauce

  • 1 16-18 ounce pkg. firm or extra-firm water-packed tofu, drained and cut into 4 slices

  • 2 tablespoon canola oil

  • 1 cup thinly sliced, stemmed fresh shiitake mushrooms

  • 1 cup thin, bite-size strips carrots

  • 4 cup vegetable broth

  • 2 cup water

  • 4 ounce dried udon noodles*

  • 2 cup finely shredded napa cabbage

  • 4 Poached Eggs


  1. 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.

  2. 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.

  3. 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.

  4. 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
Vitamin C 14.1mg 71%
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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