Agedashi with buckwheat noodles

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

Recipe «Agedashi with buckwheat noodles» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.