Family-Style Hearty Noodle Bowls
Family-Style Hearty Noodle Bowls
A kid-friendly, protein-packed noodle bowl that stretches to feed six with extra vegetables and milder spice
Recipe Adapted Successfully
Scaled to 6 servings with added tofu for lean protein and carrots for bulk. Halved gochujang for kids while doubling miso to maintain umami depth. Replaced pasta water with chicken broth for richer base. Cooking sequence optimized for efficiency while maintaining 15-minute active time.
Nutrition Per Serving
Ingredients
Poached for topping
Ramen-style or udon, discard flavor packets
Halved for milder kid-friendly heat
Doubled to balance reduced gochujang
Shelled, adds plant protein
About 6 generous handfuls
Cubed, adds lean protein
Julienned for extra vegetables
Replaces pasta water for richer broth
To taste
Optional topping
Optional topping
Instructions
Bring a large pot of water to boil. Poach eggs for 4-4.5 minutes, remove with slotted spoon and set aside. Keep water hot.
Add noodles to the same water and cook per package directions. Reserve 2 cups cooking water before draining.
While noodles cook, heat a non-stick pan over medium heat. Add tofu cubes and cook 3-4 minutes per side until golden.
In the large pot, combine reserved pasta water, chicken broth, gochujang and miso. Whisk until smooth and bring to a simmer.
Add corn, edamame, carrots and spinach to the broth. Simmer 3 minutes until spinach wilts and carrots soften slightly.
Divide noodles among 6 bowls. Ladle vegetable-broth mixture over noodles. Top each with a poached egg, tofu cubes, and optional toppings.
Chef's Notes
For even milder flavor, substitute 1 tablespoon honey for half the gochujang
Tofu can be replaced with 2 cups shredded cooked chicken
Prep vegetables while water boils to save time
Store leftovers refrigerated up to 3 days; reheat gently