Korean Shiitake & Noodle Bowl
Ingredients
For Crispy Tofu:
- 300 g 10½oz firm tofu, drained well
- 4 tablespoons white miso
- 1 teaspoon sesame oil
- 1 tablespoon tamari plus extra to serve
- 2 tablespoons rapeseed oil
For the Broth:
- 15 g ½oz dried shiitake mushrooms
- 5 cm 2in piece of root ginger, sliced
- 10 cm 4in piece of dried kombu, rinsed
- 2 garlic cloves thinly sliced
- ½ teaspoon hot chilli sauce
- 125 g 4½oz shelled edamame beans
- 200 g 7oz broccoli
- 240 g 8oz soba noodles
- 6 spring onions thinly sliced
- 1 teaspoon toasted sesame seeds
Serves 4 | Calories: 494 per serving
Prep Time: 25 mins | Cook Time: 2½-3 hrs
Instructions
For the Crispy Tofu:
- Drain the tofu on paper towels, then cut it into 1cm (½in) thick slices.
- Mix together the miso, sesame oil, and tamari.
- Add the tofu, turn, and leave to marinate in the fridge.
- Heat the oil in a large frying pan over a medium-high heat.
- Remove the tofu from the marinade and fry for 10-12 minutes, turning once, until crisp and golden.
- Drain the tofu.
For the Broth:
- Soak the shiitake mushrooms for 15 minutes in 100ml (3½oz) boiled water.
- Put the shiitake and the soaking liquid into a slow cooker with the ginger and kombu and 700ml (1½pt) hot water.
- Cover and cook on low for 3 hours, or high for 2 hours.
- Remove and discard the ginger and kombu.
- Meanwhile, continue with the tofu.
- Stir any marinade left into the slow cooker pot with the garlic, chilli sauce, edamame, and broccoli.
- Cover, turn the temperature to high, and cook for 15-20 minutes until the broccoli is just tender.
- Cook the soba noodles according to the packet instructions.
- Drain and divide between 4 bowls and scatter over the spring onions.
- Ladle the broth over the noodles and top with crispy tofu and sesame seeds.
Notes / Tips / Wine Advice:
Serve with extra tamari to taste.
Enjoy your Korean Shiitake & Noodle Bowl with Crispy Tofu!