豆腐麺ボウル (Japanese)
두부 국수 그릇 (Koren)
/tōfumen bōru/
두부 국수 그릇 (Koren)
/dubu gugsu geuleus/
A. Cook 1 8-ounce (225 g) organic udon noodles* 饂飩 or うどん as directed on the package *a thick wheat flour noodle (not gluten free)
chef rolling up the dough to make udon>
B. Bring to boil:
- 3 cans (15-oz/520 ml) chicken or vegetable broth
- 2 Tbs. (30 ml) kombu dashi powder* (vegetarian) 昆布だし 作り方
- 1/4 cup (60 ml) mirin 味醂 or みりん (kind of rice wine or use rice wine)
- 3 Tbs. (45 ml) grated ginger
C. Add:
D. Add:
E. Serve in bowls, garnish with chopped green onions and the tips
- 1 cup (240 g) organic carrots, Julienne cut
- 1/2 cup (120 ml) cut green onions
- 14-16 ounces (390-550 g) organic tofu, cubed
D. Add:
- 5 cups (1200 g) shredded Nape cabbage>
- some bean spouts
E. Serve in bowls, garnish with chopped green onions and the tips
* powder used in Japanese soup stock, purchase at Asian stores or make your own (must set overnight):
7 ounces (20 g) kombu 昆布 edible kelp
4 cups (1 liter) water
1. Clean the kombu with a damp cloth, but leave the white powdery substances (do not wash kombu)
2. Make a couple of slits on the kombu
3. Put water and kombu in a large bottle and let it set overnight in the refrigerator
4. Discard the kombu. Use the liquid.
5. It can be refrigerator for 3-7 days or freezer for 3 weeks.
6. Use to favor other Japanese dishes.
7 ounces (20 g) kombu 昆布 edible kelp
4 cups (1 liter) water
1. Clean the kombu with a damp cloth, but leave the white powdery substances (do not wash kombu)
2. Make a couple of slits on the kombu
3. Put water and kombu in a large bottle and let it set overnight in the refrigerator
4. Discard the kombu. Use the liquid.
5. It can be refrigerator for 3-7 days or freezer for 3 weeks.
6. Use to favor other Japanese dishes.
