Udon Noodle Soup With Grilled Teriyaki Mushrooms & Tofu

Fri, 27 October 2023

INGREDIENTS

 

1 pack of firm tofu cut into slices.

1 tablespoon peanut oil (or vegetable oil)

 

Teriyaki Sauce

• 3 tablespoons Japanese sake (or 2 tablespoons dry sherry)

• 3 tablespoons soy sauce

• 2 teaspoons honey

 

Soup

• 2 litres of vegetable broth

• 2 tablespoons of white miso paste

• 1/2 lb (225 g) brown mushrooms , sliced (or 8 fresh shiitake mushrooms)

• 3 green onions , sliced, green and white parts separated

• 1 tablespoon ginger , minced

• 300g chinese cabbage , chopped

• 2 packs (17-oz./500 g) udon noodles

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INSTRUCTIONS

• Mix the sauce in a small bowl while heating up the frying pan

• Add the Ali was tofu into the pan without overlapping. Sear until the bottom turns golden brown, 2 to 3 minutes. Flip and sear the other side to get a good sear of brown on med high heat.

• Once both sides of the tofu are seared, pour the sauce into the pan Turn to low heat.

 

• Add the broth, mushrooms, white part of the green onion, and ginger. Turn the heat setting to medium. Cover and cook until the mushrooms are cooked through, about 10 minutes.

• Add the white part of the Chinese cabbage and cover again add white miso paste and whisk

• Add the noodles, the green part of the cabbage, and the green part of the green onions. Cook until the noodles heat up and the cabbage turns tender, about 2 minutes. Turn off the heat.

• place tofu it on top of the noodles.

• Serve in a bowl with sliced pickled ginger & white of the scallions on top.