What can be better than a bowl of noodle soup on a cold day?
This recipe uses miso and shitake mushroom to make it an umami-rich broth. The crispness of the tofu matches really well with the softness of the udon. It is a delicious, healthy, and warming vegetarian meal.
Prep Time: 30 mins
Cooking Time: 20 mins
150g firm tofu(1/2 block)
2 tsp corn starch
4 spring onion
120g dried udon
40g enoki mushrooms
desired amount of Asian greens
10g dried shitake mushrooms + ¾ cup warm water
2 cups water
2 tbsp white miso paste
1 tsp salt
Press tofu for 20 minutes with Tofudee tofu press, pressing 1/2 block of tofu might cause the breakage of tofu therefore we recommend to press the whole block of tofu then cut them in half when using only half block of tofu.
While pressing tofu, rinse and soak the shitake mushrooms in a bowl with ¾ cup of warm water for about 30 minutes to soften.
Thinly slice the spring onion, separating the green and the white parts.
Cut the tofu in 1cm thick slices and coat it with corn starch.
Cook the udon according to package directions and drain.
Add a drizzle of olive oil to a large pan over high heat and add the tofu, cooking for about 5 minutes on each side until golden and crispy.
To make the broth, in a pot, bring 2 cups of water to a boil. Add the miso paste and stir it until smooth. Add the white parts of the spring onions and shitake mushroom together with the soaking liquid. When it boils, turn down the heat and let it simmer for 5 minutes.
Add the Asian greens to the soup and bring it to a boil.
To assemble the udon, add the udon in a big bowl and pour the soup over it. Top with the tofu, the green parts of the spring onions and the enoki.