Sunday, March 8, 2009

Tofu and Udon Noodle Soup


¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced

  • Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
  • Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
  • Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

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