Ingredients
- 1L reduced salt vegetable stock
- 1L water
- 1 tbsp white miso paste
- 1 tbsp Obento rice wine vinegar
- 1 tbsp vegetarian oyster sauce
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1/8 tsp ground cayenne pepper
- 450g firm tofu
- 400g Obento udon noodles
- 40g spinach
- 100g bean sprouts
- 5g fresh chives
- 1 clove garlic
- 1 tbsp fresh ginger
Method
- Place vegetable stock, water, miso, oyster sauce, soy sauce, rice wine vinegar, sesame oil, cayenne pepper, halved garlic clove and halved ginger piece in a pot. Simmer over a medium heat for roughly 10 minutes, stirring until the miso paste dissolves.
- Meanwhile, cut tofu into small cubes.
- Remove garlic and ginger pieces from the broth.
- Add udon noodles, tofu and spinach and simmer for 2-3 minutes.
- Transfer to a bowl and garnish with bean sprouts and freshly cut chives.
Product used in recipe
- Obento - Rice Wine Vinegar
