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liters boiling water vegetable stock ground ginger salt zested garlic chilli flakes salt noodles Handful spring onion
Viewed: 6 - Published at: 8 months agoIngredients
- For The Broth
- 1.5 liters Boiling Water
- 3 tablespoons Vegetable Stock (mushroom stock is delicious)
- 1 tablespoon Ground Ginger
- 2 tablespoons Salt Reduced Soy Sauce
- Tofu and veggies
- 300 grams Firm tofu - towel dried
- 1 Lime, juiced and half zested
- 1 teaspoon Garlic Powder
- 1 tablespoon Chilli flakes
- 1 teaspoon Salt
- 200 grams Udon noodles
- Handful spring onion
Method
- Preheat oven to 356 deg f
- Coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven. Whilst tofu is roasting, start your noodle broth. Boil 1.5L of water.
- Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
- Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
- In the remaining water add your stock, ground ginger, soy sauce, crushed garlic, salt and pepper and simmer for 5 minutes. Make sure there's enough broth for 2 people . If not, add more water.
- Remove the tofu, coat in extra oil, turn and place back in oven for a further 5-8 minutes. If you need to pre cook your greens, do this now.
- Once tofu is extra crispy, remove from oven. In your bowl, add the noodles and greens. Pour the broth over the noodles, being careful of course.
- Once bowls are fill with noodles, broth and greens you can top with the tofu, spring onion, extra chili and lime. Enjoy!
