Asian Noodles In Broth

• 1 (8-ounce) package soba or udon noodles
• 3 cups water
• 1/2 cup low-sodium soy sauce
• 1/3 cup mirin (sweet rice wine)
• 3 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 1 pound soft tofu, drained and patted dry
• 4 cups shredded romaine lettuce
• 1 cup thinly sliced daikon radish
• 1 cup matchstick-cut carrots, peeled
• 3 tablespoons thinly sliced green onions
• Hot sauce for drizzling over top (optional)
• Dark sesame oil for drizzling over top (optional)

1. Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat. Drain and divide among 4 large serving bowls.
2. Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer. Add tofu or steak; simmer 4 minutes or until cooked through.
3. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.
4. Drizzle each serving with a few drops of hot sauce and sesame oil, if desired.
5. Nutritional analysis with beef: Calories 547 (24% from fat); Fat 15g (sat 5g, mono 7g, poly 1g); Cholesterol 68mg; Protein 43g; Carbohydrate 59g; Sugars 8g; Fiber 5g; Iron 5mg; Sodium 973mg; Calcium 62mg

udon noodles, water, soy sauce, mirin, rice vinegar, ginger, shredded romaine lettuce, radish, matchstick, green onions, sesame oil

Taken from www.myrecipes.com/recipe/asian-noodles-broth (may not work)