Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Marinate Time: 2 hrs Total Time: 2 hrs 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. Rate it Print Nutrition Facts (per serving) 456 Calories 20g Fat 49g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.