Name: Japanese tofu soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 200g fresh shiitake mushrooms, halved; 200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli); 1/2 small Chinese cabbage, thickly sliced; 4 spring onions, chopped, plus extra to serve; 600g silken firm tofu (at room temperature), drained, cubed; 2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions; 185ml mirin; 185ml soy sauce; 60ml sake

Japanese tofu soup

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Elevate your meal with a comforting Japanese tofu soup turned main course.

Ingredients:

200g fresh shiitake mushrooms, halved
200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)
1/2 small Chinese cabbage, thickly sliced
4 spring onions, chopped, plus extra to serve
600g silken firm tofu (at room temperature), drained, cubed
2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions
185ml mirin
185ml soy sauce
60ml sake

Instructions:

In a large saucepan, bring all the broth ingredients to a boil. Simmer over medium heat for 5 minutes to enhance flavors.
Combine mushrooms and noodles in the simmering broth for 5 minutes. Add cabbage and spring onion and simmer for an additional 2-3 minutes. Serve the noodles and veggies in bowls, topped with cubed tofu. Ladle over the broth, garnish with extra spring onion, and serve immediately.

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