Japanese Noodle Soup Photo
Japanese Noodle Soup

YIELD Makes 6 servings

The Japanese udon noodles, called for in this mouth-watering dish, are long, thick wheat noodles with square edges. They are available both fresh and dried.


1 package (8-1/2 ounces) Japanese udon noodles
1 teaspoon vegetable oil
1 medium red bell pepper, cut into thin strips
1 medium carrot, diagonally sliced
2 green onions, thinly sliced
2 cans (14-1/2 ounces each) fat-free reduced-sodium beef broth
1 cup water
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/2 teaspoon black pepper
2 cups thinly sliced fresh shiitake mushrooms, stems removed
4 ounces daikon (Japanese radish), peeled and cut into thin strips
4 ounces firm tofu, drained and cut into 1/2-inch cubes


  1. Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
  2. Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; cook about 3 minutes or until slightly softened. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add mushrooms, daikon and tofu; reduce heat and simmer 5 minutes.
  3. Place noodles in soup tureen; ladle soup over noodles.
This recipe appears in: Asian
Serving Size: 1 bowl soup (1/6 of total recipe)
Sodium 107 mg
Protein 9 g
Fiber 3 g
Carbohydrate 24 g
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 16 %
Calories 144
Vegetable 1/2
Starch 1-1/2
Fat 1/2
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