Agedashi with buckwheat noodles

Cooking Soups Agedashi with buckwheat noodles

Mouth-watering Asian flavours spring to life in this super-healthy and easy noodle dish.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Set aside.
  2. Place dashi in a pan with 250ml hot water over medium heat. Add the sauces, sugar, cornflour and mushrooms. Simmer for 3 minutes, then add the carrot and shallots.
  3. Heat oil in a non-stick pan over medium-high heat. Pat tofu dry with paper towel, then dip in flour that has been seasoned with salt and pepper. Fry tofu for 1 minute each side until golden.
  4. Place noodles in bowls, add a piece of tofu and pour over broth.

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8 dried Asian mushrooms
1 tsp dashi granules
20ml light soy sauce
20ml dark soy sauce
40ml mirin
1/2 tsp sugar
1 tsp cornflour
1 carrot, peeled, thinly sliced
2 shallots, thinly sliced
60ml vegetable oil
300g firm tofu, quartered
1 tbsp flour, to dust
200g buckwheat noodles , cooked, drained

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
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