Japanese Noodle Bowl with Green Split Peas
Noodles, tofu and green split peas are a satisfying, protein rich combo; add miso broth and some colourful veggies and enjoy a bowl for lunch or supper!
- Serving Size 1 1/2 cups (375 mL)
- Calories 425
- Fat 8 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrate 70 g
- Fibre 8 g
- Sugars 7 g
- Protein 26 g
- Sodium 330 mg
- Potassium 1037 mg
- Iron 7.5 mg
- 1 cup (250 mL) dried green split peas, rinsed & drained
- 1/2 lb (250 g) cooked Udon noodles
- 6 rehydrated or fresh shiitake mushrooms, thinly sliced (see tips)
- 1 large carrot, peeled into strips
- 1 red pepper, thinly sliced
- 1 cup (250 mL) fresh bean sprouts
- 1 cup (250 mL) greens, like spinach, kale, coleslaw mix or Bok Choy
- 1/2 lb (250 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 Tbsp (15 mL) corn starch
- 1 Tbsp (15 mL) canola oil
- 4 cups (1 L) miso broth, homemade or prepared
- 1 Tbsp (15 mL) grated fresh ginger
- soy sauce, if desired
- chili garlic sauce, if desired
- sesame seed oil, drizzled over soup, if desired
- toasted sesame seeds
- finely sliced green onion or chives
In a saucepan, cover peas with 3 cups (750 mL) water, bring to a gentle boil and simmer until peas are soft, but not mushy, about 15-20 minutes.
Place Udon noodles in a bowl and cover with boiling water until ready to use.
While peas are cooking, prepare other ingredients as directed and set aside.
Dust cubed tofu with corn starch. Add oil to a small fry pan and over medium heat, fry tofu until lightly browned and crisp.
Prepare miso broth according to package directions, adding the ginger, soy sauce and chili sauce as desired.
In 4 individual bowls, place drained Udon noodles, then arrange split peas, tofu and other vegetables over the noodles. Pour boiling miso into the bowls and garnish with sesame seeds and green onions.