1small red bell pepper, thinly sliced into 11⁄2-inch strips
1teaspoonsesame oil, plus more for garnish
1tablespoon black or brown sesame seeds
1large carrot, thinly sliced into 11⁄2-inch strips
4cupsbaby spinach leaves
2teaspoons low-sodium tamari
1scallion,thinly sliced on the diagonal
Combine broth, wine, garlic, and ginger; bring to a high simmer, cover, and cook for 5–7 minutes, until flavors are infused. Add tofu and cook for 3–5 minutes. Discard ginger and garlic.
Meanwhile, bring a large pot of water to boil and add bell pepper; cook for 1 minute, until crisp- tender. Using a slotted spoon, transfer to a bowl and sprinkle with sesame oil and seeds. Set aside.
Return water to boil. Add carrots and cook for 2 minutes, until crisp-tender; transfer with a slotted spoon to a small plate. Add spinach and cook for 1 minute; transfer to a colander and rinse with cold water. Combine spinach in a bowl with tamari, and toss to mix. Return pot to a boil (add more water if necessary), add udon, and cook al dente. Drain.
To serve, divide udon among six bowls. In one- third of each bowl, tuck carrots on a diagonal into noodles, extending a bit above the surface. Arrange spinach in a small pile near carrots. Arrange bell pepper strips next to spinach. Divide tofu evenly among bowls, placing in the center. Pour broth over all, shower with scallions, drizzle with toasted sesame oil if desired, and serve immediately.
Udon Bowl with Spinach and Tofu
Amount Per Serving
Calories 193Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.