Weeknight Noodle Bowls

Weeknight Noodle Bowls

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  • Each serving
  • 460 cal
  • 11g fat (1.5g sat)
  • 95mg chol
  • 410mg sodium
  • 67g carb
  • 6g fiber
  • 6g sugars
  • 22g protein


  • 4 cups chicken broth, store-bought or homemade
  • 2 to 4 ounces udon or ramen, per person
  • 8 ounces marinated tofu, cubed (try PCC’s Steph’s Tofu, available in the deli)
  • 2 hard-boiled eggs, halved
  • 1 cup shredded carrots and broccoli (look for Taylor Farms Broccoli Slaw in the produce section) (see note)
  • 1/4 cup sliced green onions
  • Soy sauce, for serving (optional)


Bring broth to a simmer. Cook noodles according to package directions. Divide noodles and broth between four bowls. Top with tofu, half an egg, carrots and broccoli and green onions. Season to taste with soy sauce.

Special notes:

Try a combination of any leftover protein or vegetables, or your favorites.

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