Tofu Noodle Bowl

• 1 pkg. (8 oz.) fresh udon noodles*
• 3 cans (15 oz. each) reduced-sodium chicken or vegetable broth
• 2 tablespoons dashi powder*
• 1/4 cup mirin*
• 3 tablespoons finely shredded ginger
• 1 cup bagged julienned carrots
• 1/2 cup sliced green onion, plus more for garnish
• 14 to 16 oz. firm tofu, cubed
• 5 cups sliced napa cabbage
• 5 cups bean sprouts, rinsed

1. Cook noodles according to package directions. Drain and divide among 4 large bowls.
2. Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.
3. *Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.

fresh udon noodles, chicken, dashi powder, mirin, ginger, carrots, green onion, firm tofu, cabbage, bean sprouts

Taken from www.myrecipes.com/recipe/tofu-noodle-bowl (may not work)