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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This is something my friend Bri and I tried to make last summer when she stayed over for a week. All I can say is this: the tofu must be deep-fried. Or the entire recipe is thrown off. Ingredients:
4 pieces aged deep fried tofu, and cut into large triangle shapes |
1 3/4 lbs of dried udon noodles or 1 3/4 lbs soba noodles |
4 green onions |
6 1/2 cups dashi |
3 tablespoons soy sauce |
1 tablespoon sugar |
1 tablespoon sake |
Directions:
1. Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
2. Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
3. Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.
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