Asian Noodles in Broth

Ingredients

• 1 cup matchstick-cut carrots peeled
• 1 cup daikon radish thinly sliced
• 1 tablespoon ginger fresh grated
• 3 tablespoons green onions thinly sliced
• 0.5 cup soya sauce low-sodium
• 0.3 cup mirin sweet rice wine
• 3 tablespoons rice vinegar 
• 4 cups romaine lettuce shredded
• 1 pound spicy tofu dry soft drained
• 8 ounce udon noodles 
• 3 cups water 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat.
2. Drain and divide among 4 large serving bowls.
3. Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer.
4. Add tofu or steak; simmer 4 minutes or until cooked through.
5. Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles.
6. Drizzle each serving with a few drops of hot sauce and sesame oil, if desired.