Udon Soup with Tofu in a Light Broth Recipe
This soup with thick udon noodles and pan-fried tofu is a mild, satisfying bowl that warms you up without feeling heavy. In Japan, similar dishes are often eaten for lunch because they fill you up quickly but don’t make you sleepy afterward. The flavor is built on a delicate soy-based broth, springy noodles, and soft cubes of tofu.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3
Ingredients
- udon noodles - 600 g
- tofu - 250 g
- vegetable broth - 1.2 l
- soy sauce - 3 tablespoons
- mirin - 1 tablespoon
- ginger - 15 g
- garlic - 2 cloves
- carrot - 1 piece
- napa cabbage - 150 g
- oil - 1 tablespoon
- spring onion - 2 piece
Main Ingredient:
udon noodles
Preparation
- Remove the tofu from the package, drain the water, and pat it completely dry with paper towels. Cut into cubes about 1.5–2 cm on each side.
- Peel the ginger and grate it finely. Peel the garlic and chop it finely. Peel the carrot and cut into thin half-moons or matchsticks. Slice the napa cabbage into strips about 2 cm wide. Slice the spring onion into thin rounds.
- Heat the oil in a large pot over medium heat. Add the tofu and fry for 5–7 minutes, turning gently, until lightly golden on all sides.
- Add the garlic and ginger to the tofu and fry for another 1–2 minutes, stirring, until they become very fragrant.
- Pour in the vegetable broth, add the carrot, and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Add the soy sauce, mirin, and napa cabbage. Cook for another 3–4 minutes, until the vegetables soften but still keep a slight crunch.
- Prepare the udon noodles according to the package instructions: fresh noodles usually only need to be heated briefly in boiling water for 1–2 minutes, frozen noodles should be cooked for 3–4 minutes. Drain and divide between bowls.
- Taste the broth and, if needed, season with an extra teaspoon of soy sauce. The soup should be distinctly salty but delicate.
- Pour the hot broth with tofu and vegetables over the noodles in the bowls. Sprinkle with spring onion and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Zupę najlepiej przechowywać bez makaronu – sam bulion z tofu i warzywami wytrzyma w lodówce do 2 dni. Makaron ugotuj świeżo przy podgrzewaniu, bo po dłuższym leżeniu w zupie pęcznieje i robi się zbyt miękki.
Recipe submitted by
Marek, Site owner
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