Udon Bowl w/ Sweet Potato, Tofu & Ginger Broth

Ingredients

• 8 cup vegetable or chicken broth
• 2 medium sweet potatoes (peeled and cut into 1/2-inch cubes)
• 1 piece fresh ginger (3-inch piece, thinly sliced)
• 2 cloves garlic (lightly crushed)
• 1 tbsp soy sauce (or tamari)
• 1 tsp toasted sesame oil (optional)
• salt (to taste)
• 12 oz udon noodles (fresh or dried)
• 14 oz firm tofu (drained and cut into cubes)
• 4 whole scallions (thinly sliced)
• 2 tsp toasted sesame seeds

Instructions

1. 1

   In a large pot, combine the vegetable broth, cubed sweet potatoes, sliced ginger, and crushed garlic. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, until the sweet potatoes are tender but not falling apart.

   20 min
2. 2

   Season the broth with soy sauce and sesame oil (if using). Taste and adjust salt as needed. For a clearer broth, you may remove the ginger slices and garlic cloves, though leaving them in creates a more rustic presentation.

   2 min
3. 3

   Gently add the tofu cubes directly into the simmering broth and cook for 3–4 minutes to warm through. Avoid vigorous stirring to keep the tofu intact.

   4 min
4. 4

   While the broth finishes, cook the udon noodles according to package instructions. Drain and rinse briefly under warm water to remove excess starch.

   8 min
5. 5

   Divide the cooked udon noodles among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets sweet potatoes and tofu.

   2 min
6. 6

   Top each bowl with sliced scallions and 1/2 teaspoon of toasted sesame seeds.

   1 min
7. 7

   Serve immediately.

   0

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