I’ve said it before but I’ll say it again, tofu doesn’t get much love at times, and it needs it. I once saw someone slice tofu straight out of the box, before eating it plain in a sandwich. The abject horror. But preparing tofu as I did this time gives it lots of flavour, and frying it makes it beautifully crispy on the outside, so adding a great texture.
Yield; Four servings Cook time; 20 minutes
For the noodle soup you’ll need;
- One small brown onion, diced
- 75g/2.6oz white mushrooms, sliced
- 100g/3.5oz kale, chopped
- One litre of hot vegetable stock
- 75g/2.6oz udon noodles (I used dried)
- Spices; one teaspoon of Chinese five spice, a quarter of a teaspoon of ginger
- Firstly, add a teaspoon of oil to a saucepan over medium heat. Then add the onion and fry.
- After five minutes, add the mushrooms. Continue cooking for a further five minutes.
- Next, add the stock and spices and give everything a good mix.
- Add the kale and simmer with the lid on for four minutes.
- Finally, add the udon noodles and simmer for two minutes before serving. I used dried noodles, so I boiled them before adding to the soup.
For the tofu you’ll need;
- One 400g/14oz block of firm tofu, drained, sliced and pressed
- Two tablespoons of toasted sesame oil
- Two tablespoons of soy sauce
- One tablespoon of Chinese five spice
- Half a teaspoon of ginger
- Two cloves of garlic, sliced
- Whisk together everything (except the tofu) until well combined.
- Put a little of the marinade onto the bottom of a baking dish, layer the slices of tofu and marinade until everything is evenly covered.
- Refrigerate for at least 30 minutes (I leave mine overnight)
- Pan fry in a little oil over a medium to medium high heat for about seven minutes on each side, until golden and crispy.
I topped my tofu udon soup with slices of fried field mushrooms, sliced spring onions and strips of nori.
Bye for now 🙂