Fall

Udon Noodle Soup w/ Chili Lime RoastedĀ Tofu

by:
September  8, 2015
2 Ratings
Photo by rebecca
Author Notes

An umami rich vegan udon noodle soup full of veggies and topped with crispy oven baked chili & lime roasted tofu. A comforting and healthy broth filled with tender udon noodles is the perfect way to spend a chilly night. —rebecca

  • Serves 2
Ingredients
  • For The Broth
  • 1.5 liters Boiling Water
  • 3 tablespoons Vegetable Stock (mushroom stock is delicious)
  • 1 tablespoon Ground Ginger
  • 2 tablespoons Salt Reduced Soy Sauce
  • Tofu and veggies
  • 300 grams Firm tofu - towel dried
  • 1 Lime, juiced and half zested
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Chilli flakes
  • 1 teaspoon Salt
  • 200 grams Udon noodles
  • Handful spring onion
In This Recipe
Directions
  1. Preheat oven to 356 deg f
  2. Coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven. Whilst tofu is roasting, start your noodle broth. Boil 1.5L of water.
  3. Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
  4. Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
  5. In the remaining water add your stock, ground ginger, soy sauce, crushed garlic, salt and pepper and simmer for 5 minutes. Make sure there's enough broth for 2 people . If not, add more water.
  6. Remove the tofu, coat in extra oil, turn and place back in oven for a further 5-8 minutes. If you need to pre cook your greens, do this now.
  7. Once tofu is extra crispy, remove from oven. In your bowl, add the noodles and greens. Pour the broth over the noodles, being careful of course.
  8. Once bowls are fill with noodles, broth and greens you can top with the tofu, spring onion, extra chili and lime. Enjoy!
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5 Reviews

Kate H. March 29, 2020
This was not good. The tofu was overly spicy to where it overpowered the lime. I ended up tossing the broth and just making a stir fry so I could salvage the tofu. Also, the recipe itself is incomplete. Oven temp 356? How much oil? What are those greens? How long are we supposed to bake the tofu? What do you mean by crispy?
 
jackie February 20, 2019
This was a disaster meal. Instructions were not consistent with listed ingredients. The tofu came out way too spicy. The Tablespoon of ground ginger was too syrong. Ended up starting all over using plain chicken broth with a little soy sauce & using some leftover chicken to salvage the noodles. Topped it with baby bok choy.
 
jackie February 20, 2019
Syrong=strong
 
Lord K. September 11, 2017
You also don't even mention the olive oil in the ingredient list. This recipe is terrible.
 
Lord K. September 11, 2017
What's the "green leaves" in the picture? It's not in the recipe list.