Tofu and Udon Noodle Soup
INGREDIENTS
- 3/4 cup/ 120g dashi granules
- 2 tbsp mirin
- 2 tbsp red miso paste
- 500g/ 1 1b dried udon noodles
- 250g / 8oz firm tofu (cut into 1cm cubes)
- 6 spring onions (diagonally sliced)
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To prepare:
- Combine dashi granules, mirin, miso paste and 1.5 litres of water in a pan.
- Stir and bring to boil over high heat, then reduce heat immediately.
- Simmer gently for 2 minutes.
- Cook noodles in rapidly boiling water till tender, then rinse quickly under running water and rain well.
- Divide noodles, tofu and spring onion between serving bowls.
- Pour over the hot stock and serve immediately.
NOTE: You can use silken (soft) tofu instead of the firm tofu. Miso is a puree of soya beans mixed with other ingredients. In general, the lighter the colour, the milder and sweeter the favour.
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