Ingredients

• 1 (8-ounce) package udon or soba noodles
• 3 cups water
• 1/2 cup soy sauce, preferably naturally brewed
• 1/3 cup mirin
• 3 tablespoons rice vinegar
• 1 tablespoon finely grated peeled fresh ginger
• 1 cup snow peas, strings removed and halved crosswise on the diagonal
• 1 cup thinly sliced mushrooms
• 16 ounces soft tofu, cubed
• 1 romaine lettuce heart, shredded
• 1/2 cup thinly sliced red radishes or daikon matchsticks
• 1/2 cup carrot matchsticks
• 2 scallions, white and light green parts only, thinly sliced
• Toasted sesame oil, for serving, optional
• Hot sauce, for serving, optional

Instructions

1. Watch how to make this recipe.
2. Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
3. In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp tender and the tofu is heated through, about 3 to 5 minutes.
4. Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.