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
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Ingredients

Ingredient Checklist

Directions

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.

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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.

  • 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; 20 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 240 mg cholesterol; 1142 mg sodium. 524 mg potassium; 49 g carbohydrates; 4 g fiber; 20 g sugar; 24 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;

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