¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced
Method:
- Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
- Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
- Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.
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