Soup is one of my favorite dishes to eat, particularly in the winter when you want a hearty meal done quickly, so you can go back to your couch and comforter as soon as possible. I had lots of bean curd sticks (basically, they are the dried skins off the top of soy milk) and wanted to find a way to apply them in a soup. I chose a Japanese Udon soup, as I felt Asian flavors would be the best compliment to the bean curd, and from there it was simple, thinly slicing and chopping whatever vegetables I had in my fridge. And the result is this highly customizable noodle soup.
Udon Noodle Soup with Fried Bean Curd Sticks
Serves 1 (simply multiply each ingredient by 4 to determine the individual yields)
Ingredients:
1 oz bean curd sticks (I soaked mine for 20 minutes, but they can be fried as is) (can be replaced with 1/2 a serving of any other kind of protein)
1 C canola or peanut oil (or enough to cover 1/2 in of the bottom of a shallow pan)
2 oz Udon Noodles
1 C (Vegetable/Chicken/Fish) Stock
1 T miso
1 t mirin
1 T soy sauce
1/2 carrot, sliced
1/2 C broccoli, chopped
1/4 C leeks, sliced
1/4 cup cubed tofu
Method:
Heat the oil over medium heat until just before it smokes. Add the bean curd sticks and fry on either side until golden brown. Set aside on paper towels to drain the oil.
Cook the udon noodles according to the package directions. Drain and set aside. In the same pot add the stock, miso, mirin and soy sauce and bring to a boil. Add the vegetables and tofu and cook for 2-3 minutes, just enough so that they are still slightly raw and crunchy.
Put the noodles in a bowl and pour the stock and vegetables over them. Top with the bean curd sticks, serve, and enjoy.
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