Japanese Kitsune Udon with Tofu | Warming Asian Noodle Soup
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25 min
Quick
Kifli Kukták
Klasszikus japán kényeztető tésztaleves vastag, selymes udon tésztával, zamatos zöldségalaplével és édeskés szójaszószos marinádban párolt sült tofu szeletekkel. Villámgyors, melengető őszi fogás.
Preparation method
Preparation and cooking the tofu
Drain the tofu thoroughly, pat dry with paper towels to remove excess moisture, then cut into rectangular slices about 1 cm thick.
Heat the sesame oil in a small pan, then fry both sides of the tofu slices until golden brown for 2-3 minutes. Then pour in 1 tablespoon of soy sauce, 1 tablespoon of mirin, the cane sugar, and about 50 ml of water. Simmer over low heat for 4-5 minutes until the tofu absorbs the sweet, aromatic glaze.
Soup base and serving
In a pot, bring the vegetable stock to a boil with the remaining 2 tablespoons of soy sauce and 1 tablespoon of mirin. Simmer over low heat for 2 minutes from boiling so the flavours combine.
Chef's tip
If you want an even richer umami flavour, you can also simmer a few dried shiitake mushrooms in the broth.
Ingredients
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Kifli Kukták
