Recipes - Japanese

Tofu and Wakame Udon
Tofu and Wakame Udon


This recipe for the Tofu and Wakame Udon is an easy way to prepare Japanese comfort food. This instant noodle bowl along with the taste of dashi and the warm noodles makes for a traditional Japanese delicacy!
Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

100g firm Tofu
2 litres Dashi broth
4 tbsp dark soy sauce
1 tbsp castor sugar
270g Hakubaku Udon Noodles
4 stalks spring onions (finely sliced diagonally)
2 tbsp light soy sauce
1 tsp soft brown sugar
1 tbsp cooking Sake or dry sherry
salt (to taste)
1 tbsp Hijiki – dried seaweed (soaked in warm water for 10 mins)




Steps:
  1. Bring a pan of water to the boil. Add the tofu. Bring back to the boil. Immediately drain, then cut into small cubes.
  2. In a small saucepan,combine 400ml of the dashi broth with 2 tbsp dark soy sauce and the castor sugar. Bring to the boil. Add the tofu cubes and simmer for 5 mins. Drain and discard the cooking liquid.
  3. 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.
  4. 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.
  5. Arrange the noodles in serving bowls. Top with the tofu, spring onions and the soaked Hijiki. Ladle in the hot broth and serve immediately.

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Tofu and Wakame Udon

Tofu and Wakame Udon

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This recipe for the Tofu and Wakame Udon is an easy way to prepare Japanese comfort food. This instant noodle bowl along with the taste of dashi and the warm noodles makes for a traditional Japanese delicacy!

Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

100g firm Tofu
2 litres Dashi broth
4 tbsp dark soy sauce
1 tbsp castor sugar
270g Hakubaku Udon Noodles
4 stalks spring onions (finely sliced diagonally)
2 tbsp light soy sauce
1 tsp soft brown sugar
1 tbsp cooking Sake or dry sherry
salt (to taste)
1 tbsp Hijiki – dried seaweed (soaked in warm water for 10 mins)

Instructions
  1. Bring a pan of water to the boil. Add the tofu. Bring back to the boil. Immediately drain, then cut into small cubes.
  2. In a small saucepan,combine 400ml of the dashi broth with 2 tbsp dark soy sauce and the castor sugar. Bring to the boil. Add the tofu cubes and simmer for 5 mins. Drain and discard the cooking liquid.
  3. 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.
  4. 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.
  5. Arrange the noodles in serving bowls. Top with the tofu, spring onions and the soaked Hijiki. Ladle in the hot broth and serve immediately.

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