This soup is pretty easy with nice umami tastes, and can be as spicy (or as mild) as you like. Another meal in a bowl! (Here's an earlier recipe from 2005, also.)
Summary: mix together broth, noodles, tofu, and steam-fried veggies of your choice. Garnish.
- Broth: Bonito and kombu (kelp) OR chicken broth (1 box)
- Tofu, 1 pound cubed
- Udon noodles (6-8 ounces dry)
- Vegetables: bias-cut celery, shredded cabbage, chopped mushroom (any kind)
- Sea vegetable (either sliced reserved kombu from the broth, or dulse)
- Ginger, either fresh grated or dried--a generous dash
- Canola oil
- Toasted sesame oil
- Garnishes (optional): sesame seeds, hempseed oil, hot sauce, chopped scallions
- If making broth with bonito, do this first. I follow the instructions on the package (a simple matter of boiling and straining). Save the kombu to chop up and add later.
- Read the udon package and boil up the noodles. Takes about 10 minutes. Drain.
- Put tofu in pot with noodles, broth, kombu or dulse, and ginger. Put on low heat.
- Meanwhile, heat canola and toasted sesame oils in a skillet or Dutch oven. Steam fry the cabbage, celery and mushrooms. (Meaning get everything sizzling hot, then throw a little water in and put the lid on. Stir occasionally til everything is fork tender.)
- To serve, put a spoonful of miso in the bottom of bowl and make a paste with some of the hot broth. Cover with the noodle-tofu soup. Pile high with vegetables. Garnish at will.