1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels.
2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil.
3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes.
4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6|
|Calories from Fat: 93 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 20.4mg||6 %|
|Sodium 1479mg||51 %|
|Potassium 311.2mg||8 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 21.3g|
|Protein 13.9g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 231
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.