Udon Noodles with Chilled Tofu

The point of this recipe is to enjoy cool udon and tofu. Have it simply, with citrus- based soy sauce.

Udon Noodles with Chilled Tofu
Photographed by Taku Kudo


Recipe by
Yuko Watanabe

Easy

Beans & Tofu

Rice & Noodles

Quick

360kcal

5minutes

Ingredients (Serves 2)

  • 2 servings boiled udon noodles (frozen) (400 g)
  • 1 block yose-tofu (300 g)
    Note

    Soft tofu that has begun to harden.

  • 1 piece myoga ginger
    Note

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.

  • 1 sudachi citron
    Note

    A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3cm in diameter, 30-40g, and round.

  • 4 tsp Soy sauce
  • shiso leaves, as beeded
    Note

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

Directions

1

Cut the myoga lengthwise in half and then into thin slices. Tear the shiso into small pieces. Peel and grate the ginger. Cut the sudachi citron in half.

2

Place the udon noodles in boiling water and cook according to the instructions on the package. Rinse under running water, chill in ice water and drain thoroughly.

3

Add 2 teaspoons of soy sauce to each serving bowl and divide the udon equally between them. Top with equal amounts of tofu scooped up with a large spoon. Garnish with myoga, shiso and ginger. Squeeze citron and mix thoroughly.