This delicious udon noodle soup combines fruity and light lemon shoyu tare with the pleasant spiciness of chili crunch and the aromatic warmth of dashi vegetable broth. Crispy seared tofu, fresh herbs, and a crunchy topping make it an absolute treat—perfect for cold days or simply for a spontaneous treat. And best of all, it's super quick and easy to make.
Ingredients for 4 people:
• 2 packs of UDON noodles Hakubaku
• 2 bottles of Dashi Ramen vegetable broth
• 200 g firm tofu
• Lemon Shoyu Tare Seasoning Sauce
• Organic Spicy Chili Crunch
• Organic Gomasio spice mix
• Fresh coriander
• 2 spring onions
Preparation:
• Heat the broth in a large pot – do not boil! Stir in 1-3 tablespoons of Lemon Shoyu Tare seasoning sauce. For a little extra spice, add 1 teaspoon of Spicy Chili Crunch.
• Simply cook the pasta according to the package instructions. Then pour it into a sieve and shake vigorously until the pasta is slightly creamy.
• Pat the tofu dry with a kitchen towel and cut it into small cubes. Brown them all over and mix in 1-3 teaspoons of Spicy Chili Crunch.
• To serve, begin by dividing the noodles into four bowls. Pour the hot broth over them and arrange the fried tofu cubes on top.
• To garnish, sprinkle organic Gomasio spice mix, chopped coriander and sliced spring onions decoratively over the top.
• Vegetables like bok choy, spinach, or shiitake mushrooms are also good options. A spoonful of spicy chili crunch on top never hurts.
Bon appetit!
All ingredients except the tofu and fresh herbs are available in our shop.
