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 pan-fried tofu, fresh herbs, and a crunchy topping make it an absolute treat – perfect for cold days or simply for a spontaneous indulgence. And the best part: it's super quick and easy to make.
You will need the following for 4 people:
- 2 packs of UDON Hakubaku noodles
- 2 bottles of Dashi Ramen vegetable broth
- 200g firm tofu
- Lemon Shoyu Tare Seasoning Sauce
- Organic Spicy Chili Crunch
- Organic Gomasio spice mix
- Fresh coriander
- 2 spring onions
ZUBEREITUNG
- Heat the broth in a large pot – do not boil! Stir in 1-3 tablespoons of Lemon Shoyu Tare seasoning sauce. Add 1 teaspoon of Spicy Chili Crunch for a bit of heat.
- Simply cook the pasta according to the package instructions. Then pour it into a sieve and shake it vigorously until the pasta is slightly creamy.
- Pat the tofu dry with a kitchen towel and cut it into small cubes. Fry these on all sides and mix in 1-3 teaspoons of Spicy Chili Crunch.
- To serve, start by dividing the noodles into 4 bowls. Pour the hot broth over them and distribute 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 pak choi, spinach, or shiitake mushrooms are a good alternative. A spoonful of spicy chili crunch on top never hurts.