Udon with Shiitake Mushroom and Tofu Broth
SERVES: 4 DIFFICULTY: Easy
Simple flavours have won the day, so flavoursome and aromatic
270 g Hakubaku Udon noodles
10 – 20 dried shitake 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
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.