Tofu and Wakame Udon

You are here: Home ยป Recipes Tofu and Wakame Udon

Tofu and Wakame Udon 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

100g Firm Tofu
2 litres Dashi broth
4tbsp Dark soy sauce
1tbsp Castor sugar
270g Hakubaku udon noodles
4 Spring onions (finely sliced diagonally)
2tbsp Light soy sauce
1tsp Soft brown sugar
1tbsp Sake or dry sherry
salt
1tbsp Hijiki (sosked in warm water for 10 mins.)

print email

Recipe By: Hakubaku

Serves 8 adults

Introduction


Method

STEP ONE:TOFU
Bring a pan of water to the boil.
Add the tofu.
Bring back to the boil.
Immediately drain, then cut into small cubes.

STEP TWO:DASHI BROTH
In a small saucepan,combine 400ml of the dashi broth with 2tbsp dark soy sauce and the castor sugar.
Bring to the boil.
Add the tofu cubes and simmer for 5 minutes.
Drain and discard the cooking liquid.

STEP THREE:NOODLES AND SPRING ONIONS
Cook the udon noodles according to packet instructions.
Put the spring onions in a small wire sieve.
Dip them briefly into the boiling water.
Refresh under cold running water and set aside.
Drain the noodles, rinse and drain well.

STEP FOUR:BROTH
Put the remaining dashi broth and dark soy sauce into a saucepan.
Add the light soy sauce, brown sugar and sake(or sherry).
Bring to the boil.
Season to taste with salt.

STEP FIVE:SERVING
Arrange the noodles in serving bowls.
Top with the tofu, spring onions and the soaked hijiki.
Ladle in the hot broth and serve immediately.