Thing-A-Day #9: Udon Noodles with Bok Choy and Seaweed
This is a very simple dish. We've been really busy so I haven't really cooked. I'm still trying to get back into our regular routine. Somehow I was craving for some Japanese noodles and nothing beats the easy-and-simple-yet-flavorful udon noodles.
Udon Noodles with Bok Choy and Seaweed
(serves 1)
1 pkg. udon noodles (cooking time according to the package instructions)
5 cups water
8-9 dried shiitake mushrooms
1/3 block extra-firm tofu, cubed
4 cups of baby bok choy, roughly chopped
Some Japanese seaweed (any type you like), torn into pieces
1 1/2 Tbsp. white miso
1 1/2 Tbsp. dark soy sauce
2 tsp. toasted sesame oil
1. Add dried mushrooms to the water in a pot and cook together. Bring to a boil and then lower the heat to medium.
2. Add tofu cubes and stir in the miso. Cook for 2 minutes. One minute before everything is cooked, add bok choy.
3. Turn off heat when the noodles are done. Add soy sauce, sesame oil and seaweed. Stir. Serve right away.
* Feel free to adjust all the ingredients to your own preference.
x-posted
5 cups water
8-9 dried shiitake mushrooms
1/3 block extra-firm tofu, cubed
4 cups of baby bok choy, roughly chopped
Some Japanese seaweed (any type you like), torn into pieces
1 1/2 Tbsp. white miso
1 1/2 Tbsp. dark soy sauce
2 tsp. toasted sesame oil
1. Add dried mushrooms to the water in a pot and cook together. Bring to a boil and then lower the heat to medium.
2. Add tofu cubes and stir in the miso. Cook for 2 minutes. One minute before everything is cooked, add bok choy.
3. Turn off heat when the noodles are done. Add soy sauce, sesame oil and seaweed. Stir. Serve right away.
* Feel free to adjust all the ingredients to your own preference.
x-posted
Comments
Do you get your udon at an Asian market?