Udon Miso
Miso soup with udon noodles is a comforting dish with its chewy udon noodles and miso flavoring. Add fried tofu along with a few veggies for a perfect bowl of soup.
Servings: 2
Ingredients
- 1 package extra firm tofu
- 2 Tablespoons cornstarch
- 1 Tablespoon soy sauce
- 3 Tablespoons olive oil
- 4 cups water
- 4 packets dashi powder
- 3 mini seedless red sweet peppers
- 3 scallions
- 7 oz precooked udon noodles (about ½ package of dried noodles)
- 4 Tablespoons miso paste
- chili crisps (optional for additional spice)
Instructions
- First make the fried tofu. Cut a block of extra firm tofu in half and place on a towel, covering with half the towel. Place a heavy object like a cast iron skillet on top of the tofu for about 1 hour to remove some of the water from the tofu block.
- Cut the tofu into cubes and place in a mixing bowl. Drizzle with soy sauce and stir very gently to evenly coat. Sprinkle with cornstarch and stir very gently to coat. Heat olive oil in a skillet on medium high. Fry the tofu cubes, for about 5 - 10 minutes, turning occasionally so that all sides are fried to a golden brown. Remove the tofu and allow it to drain on a paper towel.
- Boil 4 cups of water, add the dashi powder and the sliced sweet mini peppers and the white part of chopped scallions. Add the udon noodles and heat for about two minutes.
- Transfer the udon noodle soup to two bowls. In a separate small bowl add the miso paste and about 1/2 cup of warm (not boiling) water and stir to combine. Add half the miso mixture to each of the two bowls and stir to combine.
- Top the udon miso soup with tofu cubes and garnish with green scallions.