Tofu and Wakame Udon

SERVES: 4  DIFFICULTY: Easy   COOKING TIME: 20 minutes

INGREDIENTS

100g Firm Tofu
2 litres Dashi broth
4tbsp Dark soy sauce
1tbsp Castor sugar
270g Hakubaku udon noodles
4 Spring onions (finely sliced diagonally)
2tbsp Light soy sauce
1tsp Soft brown sugar
1tbsp Sake or dry sherry
salt
1tbsp wakame(soaked in warm water for 10 mins.)

METHOD

STEP ONE:TOFU
Bring a pan of water to the boil.
Add the tofu.
Bring back to the boil.
Immediately drain, then cut into small cubes.

STEP TWO:DASHI BROTH
In a small saucepan,combine 400ml of the dashi broth with 2tbsp dark soy sauce and the castor sugar.
Bring to the boil.
Add the tofu cubes and simmer for 5 minutes.
Drain and discard the cooking liquid.

STEP THREE:NOODLES AND SPRING ONIONS
Cook the udon noodles according to packet instructions.
Put the spring onions in a small wire sieve.
Dip them briefly into the boiling water.
Refresh under cold running water and set aside.
Drain the noodles, rinse and drain well.

STEP FOUR:BROTH
Put the remaining dashi broth and dark soy sauce into a saucepan.
Add the light soy sauce, brown sugar and sake(or sherry).
Bring to the boil.
Season to taste with salt.

STEP FIVE:SERVING
Arrange the noodles in serving bowls.
Top with the tofu, spring onions and the wakame.
Ladle in the hot broth and serve immediately.

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