Tofu Udon Noodle Soup 

I’ve said it before but I’ll say it again, tofu doesn’t get much love at times, and it needs it. I once saw someone slice tofu straight out of the box, before eating it plain in a sandwich. The abject horror. But preparing tofu as I did this time gives it lots of flavour, and frying it makes it beautifully crispy on the outside, so adding a great texture.

Yield; Four servings Cook time; 20 minutes

For the noodle soup you’ll need;

  1. One small brown onion, diced
  2. 75g/2.6oz white mushrooms, sliced
  3. 100g/3.5oz kale, chopped
  4. One litre of hot vegetable stock
  5. 75g/2.6oz udon noodles (I used dried)
  6. Spices; one teaspoon of Chinese five spice, a quarter of a teaspoon of ginger

Method;

  • Firstly, add a teaspoon of oil to a saucepan over medium heat. Then add the onion and fry.
  • After five minutes, add the mushrooms. Continue cooking for a further five minutes.
  • Next, add the stock and spices and give everything a good mix.
  • Add the kale and simmer with the lid on for four minutes.
  • Finally, add the udon noodles and simmer for two minutes before serving. I used dried noodles, so I boiled them before adding to the soup.

For the tofu you’ll need;

  1. One 400g/14oz block of firm tofu, drained, sliced and pressed
  2. Two tablespoons of toasted sesame oil
  3. Two tablespoons of soy sauce
  4. One tablespoon of Chinese five spice
  5. Half a teaspoon of ginger
  6. Two cloves of garlic, sliced

Method;

  • Whisk together everything (except the tofu) until well combined.
  • Put a little of the marinade onto the bottom of a baking dish, layer the slices of tofu and marinade until everything is evenly covered.
  • Refrigerate for at least 30 minutes (I leave mine overnight)
  • Pan fry in a little oil over a medium to medium high heat for about seven minutes on each side, until golden and crispy.

I topped my tofu udon soup with slices of fried field mushrooms, sliced spring onions and strips of nori.

Bye for now 🙂

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