Craving something quick, cosy, and packed with flavour? With only a few simple ingredients, you’ll have a bowl of warm, slurpable goodness ready in no time.
You will need
Serves 2
For the tofu:
- 2 packets of fried tofu
- 1 teaspoon vegan dashi powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 cups water
For the udon soup:
- 2 packets of frozen udon (or vacuumed fresh udon)
- 1 teaspoon vegan dashi powder
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 dried shiitake mushrooms
- 2 cups water
- 2 spring onions, sliced on the angle
Recipe: Simon Toohey
Directions
-
Step 1
Place the tofu into boiling water and cook for one minute to remove any excess oil that it has been sitting in. Drain, allow to cool, and squeeze dry.
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Step 2
Add all the ingredients for the tofu to a saucepan and cook on medium heat until all the liquid is gone. Once this is done, turn off the heat and set aside.
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Step 3
In another saucepan, add the udon soup ingredients except for the noodles and spring onions. Bring to a boil.
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Step 4
When the udon mixture is boiling, add the noodles and cook until ready.
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Step 5
Place the noodles in a bowl, top with the noodle broth, and then top with the tofu. Garnish with thinly sliced spring onions.
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Recipe: Simon Toohey
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