Ingredients
- 2 serves Udon noodles
- 10g Dashi stock
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 2 x Bokchoy heads
- 2 x Aburage tofu (or tofu skins)
- Sliced Spring onions
- Fish cake (optional)
- 1 L and 1/2 c boiling water
Method
- Boil water in medium pot.
- When boiling, add dashi powder, soy sauce and mirin. Simmer for 5-10 minutes.
- Add tofu, and simmer for 1 minute.
- Add udon and bokchoy. Cook udon as packet directs (10 mins). Add optional mini frozen fish cake.
- Split into two bowls and top with springs onions
Product used in recipe
- Hakubaku - Hakubaku Organic Udon
