Udon with Shitake Mushroom and Tofu Broth - Spring 2015 Winner

You are here: Home ยป Recipes Udon with Shitake Mushroom and Tofu Broth - Spring 2015 Winner

Udon with Shitake Mushroom and Tofu Broth - Spring 2015 Winner 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

1 X packet Hakubaku UDON noodles
10 - 20 dried shiitake mushrooms
1 packet of dashi powder seasoning (5grams)
1 tablespoon soy sauce
2 tablespoons finely grated ginger
1 teaspoon sesame oil
1 packet silken tofu - cut into cubes (300 grams) Spring onion, sesame seeds and togarashi to serve

print email

Recipe By:

Serves 4 adults

Introduction

Simple flavours have won the day, so flavoursome and aromatic


Method

Bring to boil 1 litre of water with dried shiitake mushrooms and dashi powder. Remove from heat and stand for 10 minutes.

Cook Hakubaku udon noodles in boiling water for 10 minutes - follow packet instructions. Drain and put the noodles in deep bowls for serving.

Put stock water back onto heat, bring to a simmer and add the soy sauce, ginger and sesame oil.

Ladle the broth over noodles. Top with tofu cubes, spring onion, sesame seeds and a sprinkle of togarashi.

Enjoy!