Japanese Noodle Soup with Deep Fried Tofu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g tofu, natural, firm
- 2 tablespoon soy sauce, Japanese
- 1 tablespoon mirin
- 2 tablespoon sake
- 4 tablespoon broth, e.g. Dashi
- 100 ml oil, for deep-frying
For the soup:
- 600 ml stock (dashi), also vegetarian
- 250 g noodles (udon), thick wheat noodles
- 2 spring onions, the green parts them
- 0.5 teaspoon ½ salt, as required
- N / A soy sauce
Print Recipe
Pin Recipe Instructions
- You can either buy the fried tofu ready-made (aburaage) or make it yourself. To make it yourself, you wrap a cube-shaped firm tofu with kitchen paper and weigh it down for a quarter of an hour with a cutting board or saucepan so that the liquid is squeezed out. Then cut it into 3 - 4 mm thick square slices. Heat the ingredients for the marinade in a pan, insert the tofu slices and let them simmer over low heat until the liquid has evaporated. Carefully turn the slices once.
- Now you wipe the pan dry (or take a new one) and heat the oil, which should be about an inch high. Three or four tofu slices are fried at once, turning once. When the slices have turned a little brown, they are placed on kitchen paper to drain. With another sheet of kitchen paper that is placed over it, the excess oil is also removed from the top. The squares are cut into triangles (like fox ears).
- For the soup, boil the noodles in lightly salted water for two to three minutes according to the instructions, briefly rinse them in a noodle sieve with cold water and distribute them between two bowls. Top it with the hot dashi, on top a couple of tofu slices and finally the green parts of the spring onions cut diagonally into fine rings.
- Kitsune is the fox and they say he likes fried tofu.
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