1. Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
2. Meanwhile cook the dried noodles (see the basics section on cooking noodles), then rinse them in a colander using hot water, drain, and then transfer to serving bowls.
3. Place the tofu on top, pour the hot broth over the noodles and garnish with the green onions.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 2-4
4 pieces of abura-age (deep fried tofu),
cut into large triangles
1 package of dried udon or soba noodles
(about 3/4 lb.)
4 green onions (finely slivered)
BROTH
6 1/2 cups of dashi (see basics for
preparation method)
3 tablespoons of shoyu
1 tablespoon of sugar
1 tablespoon of sake
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