Meal Planning

It was a long weekend but a GOOD one – Sharing my slurpy Udon Noodles bowl – a s…

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It was a long weekend but a GOOD one – Sharing my slurpy Udon Noodles bowl🤤 – a super simple and delicious meal that I like to make for lunch or dinner. When shopping for udon noodles, try to find those with simple ingredients such as wheat flour, water, salt (mine had tapioca starch). I made mine with a little more sauce so I can slurp it up easily. Enjoy and wishing everyone a safe and healthy one. Sending lots of best wishes, WoonHeng⁣💜⁣
Recipe (yields 2 servings)⁣⁣⁣
– 2 servings udon (used frozen)⁣⁣⁣
– 6oz firm tofu, pan-fried & seasoned with salt⁣⁣⁣
– 2 cups chopped cabbage⁣⁣⁣
– 1/2 small onion, sliced⁣⁣⁣
– 1/4 cup sliced softened Shiitake mushrooms⁣⁣⁣
– chopped scallions⁣⁣⁣
– oil, salt & pepper to taste⁣⁣⁣
⁣Sauce: Mix together 1 cup of Kombu dashi with 2 tablespoons mirin & 2 tablespoons soy sauce until well combined, then set aside.⁣⁣⁣
⁣For homemade kombu dashi, please check out my Miso ramen blog:👇🏻⁣

1. Bring a pot of water to boil & cook udon noodles for about 2 mins (omit this step for freshly cooked udon) to loosen up the noodles.⁣⁣⁣
2. Meanwhile, in a heated pan with 3 teaspoons oil, sauté mushrooms & onion until fragrant. Then, add in noodles, cabbage, and sauce. Toss until well combined & turn heat to low.⁣⁣
3. Add tofu & braise all ingredients for 1 min. Season accordingly with salt & white pepper, if needed. Garnish with chopped scallions & serve warm.⁣⁣⁣

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