Combine dashi, sugar and soy in a pan and bring to a boil. Add bean curd, and cook until liquid is nearly gone. Cook noodles for 12 minutes. Drain, rinse with cold water. Divide noodles into four bowls. Cut bean curd in half, and place two halves on each bowl. Garnish with green onions. Add Udon broth (see recipe). Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 1|
|Calories from Fat: 179 (9%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 376.3mg||116 %|
|Sodium 1028.3mg||35 %|
|Potassium 1207.4mg||32 %|
|Total Carbohydrate 398g||117 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 382.2g|
|Protein 65.3g||93 %|
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Calories per serving: 2031
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