Agedashi Tofu Noodle Soup

Ingredients

• 200g Firm Tofu
• 1/4 Cup Potato Starch or Corn flour
• 1 tsp Garlic Powder
• 2 Cups Vegan Dashi Stock
• 2 Tbs Obento Cooking Sake
• 2 Tbs Mirin
• 2 Tbs Soy Sauce
• 1 tsp White Sugar
• 50g Shitake Mushrooms or Mushrooms of your Choice
• 100g Bok Choy
• 200g Obento Udon Noodles
• 1 1/2 Cups Canola Oil
• 2 Spring Onions

Method

1. Drain tofu and then wrap in paper towel and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into 14 equal size pieces, wrap again in paper towel to remove anymore excess moisture.
2. Prepare dashi stock then add to a large saucepan. Add the Obento Cooking Sake, mirin, soy sauce and sugar to the pan and bring to a simmer.
3. Add 1 Tbs of oil to a hot work and stir-fry shitake and Bok choy for 5 minutes or until wilted and cooked. Add to prepared stock.
4. Add Obento Udon noodles to stock, stir to combine.
5. Add the remaining canola oil to your wok and heat to a suitable temperature for deep-frying. Coat tofu with potato start and garlic powder. Carefully put the tofu pieces into the hot oil, when golden brown, remove and drain on paper towel.
6. Divide the soup into 2 bowls, add tofu and garnish with spring onions.

Product used in recipe

• Obento - Cooking Sake