Collection Of Finest Quality Asian Recipes Asian Recipes, Asian Cuisine, Asian Cooking, Asian Food. Collection of Thai food, Japanese food, Chinese food, Malaysian food, Indonesian food.... Only serve you the unique and delicious Asian recipes.
Seaweed and Fried Tofu on Udon
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
11/2 pounds fresh udon (wheat-flour noodles) 1/2 ounce dried wakame (curly seaweed), soaked for 25 minutes in warm water
2 quarts noodle broth
4 pieces aburage (fried tofu / bean curd)
2 to 3 ounces canned nameko mushrooms, drained, or 2/3 cup finely grated tororo (mountain yam); omit if unavailable 1/2 cup sliced scallion greens
2 tablespoons shredded nori (compressed seaweed)
shichimi (Japanese pepper condiment) to taste
Method :
Bring 2 quarts of water to a boil, add the noodles, cook for about 21/2 to 3 minutes, until tender, and drain. Drain the seaweed and cut into small pieces, about 1 inch x 1/2 inch. Heat the noodle broth and add the seaweed. Simmer for 5 minutes.
Bring 11/2 cups of water to a boil. Place the tofu in a dish an pour on the boiling water, soak for a few minutes, then drain and squeeze out excess water. Dry between pieces of paper towel. Cut the bean curd into think slices. It may be simmered in a sweet soy sauce to intensify its flavor, as in the previous recipe.
Divide the noodles among for deep bowls. Pour on the broth and seaweed, add the bean curd, the mushrooms or tororo, and the scallions. Scatter on nori shreds and add shichimi to taste.
Key in value & click anywhere outside the
box to convert!
Recommended E-cookbook :
Here are the Best Indian recipes compiled by Award winning Five star chefs of India. A Collection of Delicious Indian recipes beautifully arranged covering everything of Indian cooking.
More than 1000 Mouthwatering Indian Recipes to choose.
Looking for more e-cookbook? Check out the e-cookbook page.
