ISO: Tofu and Udon Noodle Bowl Recipe
I am trying to take some preventative actions when it comes to expanding waistlines during the holiday season. I want to make a noodle bowl using tofu as the protein. I searched online and cannot find a relatively simple recipe that doesn't require difficult to find ingredients. We do have a Whole Foods nearby, it would be terrific if I could buy all of my ingredients there.
I make a quick noodle bowl using red miso, instant dashi (i know i know) and then I add tofu, seaweed and spinach and whatever else strikes my fancy. Sometimes an egg or fishcake or.....The udon that are labeled "fresh" are usually pretty good. The included soup base is sometimes sketchy.
Perhaps not authentic, but I've taken to making a soba noodle bowl (recipe found in Domino Magazine from Feb 07) with mushrooms and tofu when I want something filling but relatively healthy. If you prefer udon, you could just switch out the soba for the udon.
I don't have it in front of me, but essentially the recipe calls for making a sort of mushroom stock with water, soy sauce, garlic, ginger and brown sugar - let this mixture come to a boil, then add shiitake mushroom caps and stems (separated) - take the caps out after approximately 5 minutes, leaving the stems in and simmering for approximately half an hour. This soup is then ladled over silken tofu, cooked soba/udon, the reserved mushroom caps, and some cut up seaweed and sesame seeds. You can add sliced green onions as well - I don't, because I don't like them that much. I also like to flavor the soup (when adding it to the noodles etc) with some chile powder and five spice powder. It's filling, and I do feel rather virtuous eating it.
I've found this is also excellent to make ahead - the soup base keeps for several days in the fridge - I keep it separate from the mushroom caps & tofu. It takes maybe 8-10 minutes to reheat the soup and cook the noodles (and only this long because I use the same small pot for both tasks). And - all the ingredients can indeed be found at Whole Foods.
i sometimes do a simple veggie broth over udon noodles and top it with a stir fry of any veggies i have on hand (broccoli,zucchini, onions, mushrooms, etc...) and firm tofu.
for the stir fry, i'll either use just oyster sauce or a bit of soya and jam, usually a touch of blueberry and sesame oil.