Monday, March 4, 2013

Udon noodle soup with tofu and mushrooms

Ooh, this was super yummy, and I've had this bookmarked for a while as a slight change to tofu stir-fry everything.  Every time I look at Snixy Kitchen, I want to make everything she posts.

I actually adjusted this recipe as a blend between two Snixy Kitchen recipes, the miso udon noodles with tofu and the beef with udon noodle soup.

Did you know miso = soybean paste? A little bit of prior internet research probably could have kept us from wandering the aisles of 99 Ranch for a solid 20 minutes. 

P.S. See my guilty lunch time pleasure in the background? I usually try to hack away at the NY Times crosswords during the week.


Udon noodle soup with tofu and mushrooms
Adapted from Snixy Kitchen
Serves 3-4

1 lb. of tofu, rinsed and pressed between two plates to dry.
5 baby bok choy, coarsely chopped
10 shiitake mushrooms, sliced
1 package of dry udon noodles
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tsp togarashi
2 tablespoons olive oil plus extra for frying tofu
1 quart chicken broth
Salt and pepper, to taste

Cut tofu into ½ to 1-inch pieces.
Heat 1-2 tablespoons of olive oil over medium heat in a medium cast-iron skillet. Add tofu in batches and cook, undisturbed, for 4-5 minutes, until crispy and browned. Use tongs to flip the tofu and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel and set aside.
Heat some oil over medium heat in a large pot. Add the bok choy and stir to coat, cooking for about a minute. Cover and cook for two more minutes. Cook covered for an additional minute.
In the same pot, heat more oil over medium heat. Add the mushrooms and cook in the same way as the bok choy. Transfer to the bok choy bowl and set aside.
Mix miso paste, 2 tablespoons olive oil, togarashi, and soy sauce in a small bowl. Whisk to combine.
Add mushrooms, baby bok choy, and chicken broth to a large pot. Simmer for a few minutes and add sauce to broth. Bring to a boil, add noodles, and cook udon noodles according to package.
Add salt and pepper to taste.
Split the noodles and soup among bowls.
Distribute the tofu among the bowls and serve.

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