Rich and Refreshing Fried Tofu Udon Broth
#TofuRecipe #SimpleSoup #EasyFriedTofuUdon #HomeCooking #KatsuobushiBroth #WarmSoup
As the weather turns chilly, a warm and comforting bowl of soup is just what we crave. Imagine a spoonful of savory broth that melts away the day’s fatigue and warms you from the inside out! Today, we’re making a simple yet deeply flavorful fried tofu udon broth. We’ll use a homemade natural seafood stock, enhance it with the smoky aroma of katsuobushi (bonito flakes), and season it with savory tuna extract for a perfectly balanced flavor. If you have udon noodles on hand, adding them will transform this broth into a delicious fried tofu udon dish. Ready to create this delightful udon broth?
Ingredients- 10 sheets fried tofu (aburaage), plain
- 1 Tbsp minced garlic
- 3 Tbsp chopped scallions
- 1 tsp black pepper
- 1 Tbsp crushed red pepper flakes (whole)
- 2 Tbsp katsuobushi (bonito flakes)
- 1L natural seafood stock
- 10 sprigs mitsuba or parsley
- 3 Tbsp tuna extract
Cooking Instructions
Step 1
Start by making the base for your udon broth. In your freshly made natural seafood stock, add the minced garlic, chopped scallions, and katsuobushi. This will build the foundational flavor. We’ll season it later with tuna extract. *For the natural seafood stock: You can create a rich stock using ingredients like dried anchovy powder, dried shrimp powder, dried shiitake mushroom powder, dried scallop powder, along with aromatics such as leek roots, shiitake mushroom stems, dried radish, and crab shells for a more complex flavor.
Step 2
It’s crucial to use ‘plain’ or ‘unseasoned’ fried tofu (aburaage) for broth. ‘Seasoned’ varieties often contain added sugar and soy sauce, which can make the broth overly sweet and alter its delicate flavor. You can typically find plain fried tofu in the frozen section of Asian grocery stores.
Step 3
Cut the plain fried tofu into strips, about 1 to 1.5 cm wide. Add these strips to the simmering broth and let them cook together. Allow them to simmer until the tofu becomes soft and has absorbed the flavorful broth.
Step 4
Once the broth is vigorously simmering, add the black pepper and crushed red pepper flakes for a gentle hint of spice. Now, season the broth with tuna extract to your taste. This step will bring out the savory umami and create a wonderfully aromatic broth with a subtle smoky depth from the katsuobushi.
Step 5
When the broth has reached its peak flavor, it’s time for the final touch. Add the fresh mitsuba (or parsley), which has been washed thoroughly. Gently wilt the greens for just a moment before turning off the heat. The fresh, slightly peppery aroma of mitsuba will beautifully complement the rich broth.
Step 6
And there you have it – a steaming, flavorful bowl of fried tofu udon broth! The mitsuba adds a delightful freshness. You can also add shungiku (chrysanthemum greens) for another layer of flavor. For those who enjoy a spicier kick, a finely chopped chili pepper can be added. If you have udon noodles, cook them in this broth for a complete and satisfying meal of fried tofu udon. Enjoy your delicious creation!
