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Agedashi with buckwheat noodles
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Asian-inspired healthy noodle dish bursting with flavor.
Ingredients:
8dried Asian mushrooms
1 tsp dashi granules (see note)
20ml (1 tbsp) light soy sauce
20ml (1 tbsp) dark soy sauce
40ml (2 tbsp) mirin (see note)
2.25 gm sugar
2.50 gm cornflour
1carrot, peeled, thinly sliced
2shallots, thinly sliced
60ml (1/4 cup) vegetable oil
300g firm tofu, quartered
20.00 ml flour, to dust
200g buckwheat (soba) noodles (see note), cooked, drained
Instructions:
Rehydrate mushrooms in 1/2 cup of boiling water for 10 minutes. Discard liquid and set aside.
In a pan, combine dashi with 250ml hot water over medium heat. Stir in the sauces, sugar, cornflour, and mushrooms. Simmer for 3 minutes, then mix in the carrot and shallots.
In a non-stick pan over medium-high heat, heat oil. Pat dry tofu with paper towel, then coat in seasoned flour. Fry tofu until golden, about 1 minute per side.
In serving bowls, portion out noodles, top with a piece of tofu, and drizzle with broth.