Ponyo’s Sea Vegetable Noodles

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 58g carbs
• 10g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 12 oz dried udon noodles
• 1/4 cup wakame seaweed
• 4 cups fresh spinach
• 14 oz soft tofu
• 4 green onions
• 1 inch piece fresh ginger
• 2 garlic cloves
• 6 cups vegetable broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds
• 6 oz shiitake mushrooms
• 1 large carrot
• 2 nori sheets

Instructions

1. 1Place the dried wakame in a small bowl of cool water and let it rehydrate for 10 minutes until soft and silky; drain and set aside. Bring a large pot of water to a rolling boil for the noodles while you prep the broth.
2. 2In a separate 4-quart saucepan warm the toasted sesame oil over medium heat. Grate the ginger and mince the garlic, then stir them into the oil for 30 seconds until the kitchen smells bright and oceanic.
3. 3Add the sliced shiitake mushrooms and thin ribbons of carrot, cooking until the mushrooms soften and release their juices, about 4 minutes. Pour in the vegetable broth, soy sauce, and mirin, then bring everything to a gentle simmer.
4. 4While the broth simmers, cook the udon noodles according to package timing until just tender and springy, usually 8 to 10 minutes. Drain them well and rinse briefly under warm water so they stay separate.
5. 5Cube the soft tofu into gentle squares and slide them into the simmering broth along with the rehydrated wakame. Let the tofu warm through for 3 minutes without boiling hard so it stays delicate.
6. 6Add the fresh spinach handfuls and most of the sliced green onions, stirring just until the leaves wilt into emerald ribbons, about 1 minute. Taste the broth and adjust with a splash more soy if it needs depth.
7. 7Divide the warm udon noodles among four deep bowls, then ladle the steaming sea-vegetable broth, tofu, and greens generously over each nest. The colors should look like a gentle tide pool.
8. 8Snip the nori sheets into thin confetti with scissors and scatter them over the bowls together with sesame seeds and the remaining green onion. Serve immediately while the noodles are slippery and the broth is fragrant with the sea.