Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Udon Tofu
By: Miku G
Ingredients
- 1 litre water
- 10 dried shiitake mushrooms
- 2 tsp dashi powder
- 400g udon noodles
- 4 tbsp light soy sauce
- 1½ tsp ginger, finely grated
- 1 tsp sesame oil
- 300g soft tofu, cut into 2cm cubes
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 garlic clove, sliced thinly
- 2 spring onions, finely sliced
- ½ sheet nori, shredded
- ¼ tsp shichimi togarashi
Product used in recipe
- OBENTO - UDON NOODLES
Method
- In a saucepan, bring water, dashi, and dried shiitake to a boil. Turn off the heat. Let the mushrooms soak until soft, then remove mushrooms (approx. 10 mins). Slice the caps thinly, and return them to the broth to steep.
- Heat vegetable oil in a small frypan. Fry garlic slices until golden and crispy (30 seconds); remove, drain and set aside.
- Pat tofu dry with a paper towel. Dust one side of each cube with cornstarch. Using the same frypan, place tofu dusted-side down into the garlic-infused oil and fry over medium-high heat until golden (2 mins). Remove carefully and set aside.
- In a separate pot, boil udon noodles until tender (1–2 mins). Drain and divide into two warmed bowls. Bring the shiitake broth back to a simmer. Stir in the soy sauce and ginger. Turn off the heat, then stir in the sesame oil.
- Assemble and serve: Ladle the hot broth and mushroom slices over the noodles. Top with the tofu (crispy side up), fried garlic, spring onions, nori, and shichimi togarashi.
