Miso and Shiitake Udon Soup with Hoisin Glazed Tofu

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A craving for ramen brought this recipe to fruition. We couldn’t find any fresh ramen when we were grocery shopping, so we ended up using udon noodles instead. Still turned out very well! The tofu was crispy and smothered in hoisin which paired nicely with the mushroom broth. Will definitely be making this one again!
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Miso Shiitake Udon Soup with Hoisin Glazed Tofu

via Blue Apron

6 oz choy sum (we used bok choy)
2 cloves garlic
2 Scallions
1 package extra firm tofu
2 oz shiitake mushrooms
1 oz enoki mushrooms
3 tbsp vegetable demi-glace (we used a vegetarian beef bouillon cube instead)
2 tbsp soy sauce
1 tbsp miso paste
¼ cup hoisin sauce
12 oz fresh udon noodles

Prepare the ingredients. Wash and dry the fresh produce. Roughly chop the green leaves of the choy sum, then thinly slice the stems. Peel and mince the garlic. Thinly slice the scallion and separate the white bottoms and green tops. Drain the tofu and pat dry with paper towels, then cut into ½-inch cubes. Remove and discard the shiitake mushrooms stems, then thinly slice the caps. Remove and discard the root end of the enoki mushrooms. In a medium pot, heat a couple teaspoons of oil on medium until hot. Add the garlic, choy sum stems and the whites parts of the scallion. Cook 1 to 2 minutes, or until slightly softened and fragrant. Stir in the vegetable demi-glace, 4 cups of water, shiitake mushrooms, miso and soy sauce. Bring the mixture to a boil and reduce to the heat medium-low. Simmer the broth for 6 to 8 minutes as you cook the tofu.

While the broth is simmering, in a large pan (non-stick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 5 minutes, or until golden browned on all sides, stirring occasionally. Turn off the heat. With the pan still on the burner, but with the heat off, pour the hoisin sauce over the tofu and toss to thoroughly coat. Set aside while you finish the soup.

Add the fresh ramen noodles and choy sum leaves to the broth. Increase the heat to medium-high and cook 2 to 4 minutes, or until the noodles are al dente, stirring occasionally. Divide the noodle soup and vegetables between 2 bowls and top with glazed tofu. Garnish with the green parts of the scallions.

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