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

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

45 mins
2 hrs
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

456 calories; fat 20g; cholesterol 240mg; saturated fat 3g; carbohydrates 49g; mono fat 10g; poly fat 3g; insoluble fiber 4g; sugars 20g; protein 24g; vitamin a 4164.6IU; vitamin c 14.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 75.7mcg; vitamin b12 0.3mcg; sodium 1142mg; potassium 524mg; calcium 272mg; iron 4mg.