This simple noodle soup celebrates the pure flavors of homemade broth or stock. Use turkey broth from your Thanksgiving leftovers or substitute best-quality or homemade chicken stock. This version contains crispy tofu and edamame. Add additional vegetables, such as sauteed mushrooms, scallions, peas or seaweed as you like.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Lynne Curry
112-ounce packageextra-firm tofu, drained
3tablespoons soy sauce, divided
1/3cupedamamefresh or frozen
19.5-ounce packageudon noodles
1quartturkey brothor chicken stock
fine sea salt
finely chopped scallions or nori (seaweed) for toppingoptional
Line a small baking sheet with foil or parchment paper. Slice the tofu into 1/2-inch thick slabs and space them apart on the baking sheet. Drizzle with 2 tablespoons of the soy sauce and marinate for 10 minutes, turning once, while you preheat the broiler.
Broil the tofu until browned on top, about 15 minutes, then flip and cook the other side until browned. (Alternatively, you can brown the tofu in a pan with 1 tablespoon vegetable oil on the stove top.) Slice the tofu into 1/2-inch strips.
Meanwhile, bring a pot of salted water to a boil. Add the edamame and boil for 1 minute, then scoop them out of the water with a strainer and set them aside in a bowl.
Cook the udon in the boiling water until tender to the bite, about 8 minutes. Drain well, rinse briefly under running water and then set aside.
Bring the turkey broth to a simmer. Add the remaining 1 tablespoon soy sauce, mirin and a pinch of salt. Taste and add additional soy sauce, if desired, to make a mild-flavored broth.
To serve, portion the noodles into 4 serving bowls and top with the tofu and edamame, along with additional toppings to taste.