Udon with Shiitake Mushroom and Tofu Broth

Serves: 4

Style: Japaneasy

Difficulty: Easy


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

Udon with Shiitake Mushroom and Tofu Broth


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.



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