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