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Ingredientes
- 4 piece aburage (deepfried bean curd)
- 1 c. Dashi
- 2 Tbsp. Sugar
- 2 Tbsp. Low-sodium soy sauce
- 1 lb Dry futonaga udon noodles
- 2 x Green onions, sliced diagonally
Direcciones
- Combine dashi, sugar and soy in a pan and bring to a boil. Add in bean curd, and cook till liquid is nearly gone. Cook noodles for 12 min. Drain, rinse with cool water. Divide noodles into four bowls. Cut bean curd in half, and place two halves on each bowl. Garnish with green onions. Add in Udon broth (see recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 86g | |
| Calories 124 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1808mg | 75% |
| Potassium 149mg | 4% |
| Total Carbs 29.74g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 26.39g | 18% |
| Protein 2.54g | 4% |
