Recipe
Why make it
A warm bowl of thick udon noodles in a light kombu-and-soy broth, topped with sweet simmered tofu pouches. It is gentle, filling and ready in about 30 minutes.
Serves 2
+ 5 more in the full recipe
Step 1 of 8
Put the water, kombu and dried shiitake in a medium saucepan and let them soak for 10 minutes while you prepare the other ingredients.
Step 2 of 8
Place the tofu pouches in a bowl and pour over boiling water. Leave for 1 minute, then drain and gently press with a clean cloth to remove surface oil. Cut each pouch in half to make triangles.
Step 3 of 8
In a small pan, combine the tofu pouches with 150 ml of the soaking liquid, 1 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sugar. Simmer over low heat for 8 minutes, turning once, until the pouches are glossy, golden-brown and have ab…
Step 4 of 8
Meanwhile, heat the remaining soaking liquid in the saucepan over medium heat until small bubbles appear at the edge. Remove the kombu before it boils, as it turns bitter and slimy if boiled.
Step 5 of 8
Remove the shiitake, slice them thinly and set aside. Add the remaining 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar and the salt to the broth, then add the carrot. Simmer gently for 4 minutes until the carrot is just tender. Tas…
The last 3 steps are in the full recipe.
Cook’s tip
Cook the noodles separately rather than in the broth. This keeps the broth clear and stops the noodles turning starchy and soft.
Ready to cook?
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