Sunday, October 25, 2015

Udon Noodle Soup


Seasoned Fried Tofu
2 fried tofu rectangles cut into slices
1 Tbsp Soy Sauce
1 Tbsp Sake
1 Tbsp Mirin
1 Tbsp sugar
1/2 cup water

Udon and soup
4 cup Dashi
1/4-1/2 tsp salt
2 Tbsp Soy sauce
3 Tbsp Mirin
2 Tbsp Sake
2 packages of frozen Udon, thawed (or fresh udon noodles)
4 green onions, thinly cut
Hot pot/shabu sliced beef if desired

In a pan, mix the liquid ingredients, heat at medium heat, and add prepared slices of tofu. Cook until all the liquid is gone. Set aside.

Heat dashi to a boil, and add salt, soy sauce, mirin, and sake.

Add the udon to the soup and let it simmer for 2-3 minutes. Add sliced beef at this time if you're using it, and let cook until no longer pink.

Divide noodles and soup into bowls, place cooked fried tofu on top, and sprinkle on the chopped green onion.

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