Fried tofu and noodles in Clear Broth

Name: Fried tofu and noodles in Clear Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 12 oz (400 g) dried udon noodles; 6 cups (1.5 liters) Basic Dashi Soup Stock; 2 tablespoons sugar; 4 slices deep-fried tofu, (abura-age), rinsed with boiling water to remove excess oil, drain and pat dry, cut into quarters; 4 slices deep-fried tofu, (abura-age), rinsed with boiling water to remove excess oil, drain and pat dry, cut into quarters; 4 slices deep-fried tofu, (abura-age), rinsed with boiling water to remove excess oil, drain and pat dry, cut into quarters; 4 slices deep-fried tofu, (abura-age), rinsed with boiling water to remove excess oil, drain and pat dry, cut into quarters; 6 tablespoons soy sauce; 3 tablespoons mirin; ½ teaspoon salt; 1 leek, thinly sliced; Seven-spice chili mix, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

8 cups (2 liters) water
12 oz (400

Asia
Japan
Fish course
Soup
Pasta
Pescatarian

Method

Bring the water to a boil and add the noodles, stirring gently to keep them separate. Cook at a vigorous boil for 5 minutes or until the noodles are cooked but still firm. Drain and refresh under running water. Drain again and cover with a damp kitchen towel until completely cool.
Bring 1 cup of the Basic Dashi Soup Stock, sugar and tofu to a boil. Just before