Udon with Shitake Mushroom and Tofu Broth – Spring 2015 Winner
Serves: 4
Style: Japaneasy
Difficulty: Easy
Ingredients
1 X packet Hakubaku UDON noodles
10 – 20 dried shiitake mushrooms
1 packet of dashi powder seasoning (5grams)
1 tablespoon soy sauce
2 tablespoons finely grated ginger
1 teaspoon sesame oil
1 packet silken tofu – cut into cubes (300 grams) Spring onion, sesame seeds and togarashi to serve
Udon with Shitake Mushroom and Tofu Broth – Spring 2015 Winner
Method
Bring to boil 1 litre of water with dried shiitake mushrooms and dashi powder. Remove from heat and stand for 10 minutes.
Cook Hakubaku udon noodles in boiling water for 10 minutes – follow packet instructions. Drain and put the noodles in deep bowls for serving.
Put stock water back onto heat, bring to a simmer and add the soy sauce, ginger and sesame oil.
Ladle the broth over noodles. Top with tofu cubes, spring onion, sesame seeds and a sprinkle of togarashi.
Enjoy!

Have you ever tried to make pickled mushroom?
We show you how easy it is 🙂
Prep time is 10 minutes, Cooking time is 10 minutes – perfect for after a busy day
Just look at the perfection of the golden yolk – we’ll tell you how to make it
Just look at the prawns and the swirls of Ramen – simply gorgeous!
Got a good Recipe to Share?
Upload your recipe to our database and share it with others.