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Sweet and sour soup with udon noodles, shiitake and tofu

Tony Chiodo

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Sweet and sour soup.
Sweet and sour soup.Eddie Jim

Tofu is perfect in this one-pot meal with steaming, swimming noodles, shiitake mushrooms and crisp snow peas.

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Ingredients

  • 4 cups water

  • 3 dried shiitake mushrooms, soaked overnight in 1 cup of water, sliced finely and left in soaking liquid

  • 4cm piece kombu, soaked for 1 hour and finely chopped

  • 1/2 cup onion, cut into fine half moons

  • 1/2 tsp ginger, sliced finely

  • 1/2 cup firm tofu, cut into 1cm cubes

  • arrowroot flour

  • light vegetable oil

  • 1/2 cup carrots, cut into matchsticks

  • 200g fresh udon noodles

  • 1 cup snow peas, each cut into 3 long strips

  • 2 tbsp green onions, finely sliced diagonally

  • 1 tsp ginger juice, grated and squeezed

  • 2 tbsp toasted sesame seeds (optional)

Sweet and sour sauce

  • 4 tbsp shoyu

  • 2 tbsp umeboshi vinegar

  • 1 tbsp brown rice vinegar

  • 4 tbsp brown rice syrup or barley malt

Method

  1. To make a vegetable broth, place the water, along with the shiitake soaking water, kombu, onions and ginger into a pot and bring to the boil. Cover and reduce heat. Simmer for about 15 minutes.

    Meanwhile, dust the tofu cubes with the arrowroot and deep-fry in the oil.

    Drop the tofu cubes into a bowl of warm water to remove any oil. Squeeze out any moisture and set aside.

    Add the carrots, noodles and tofu cubes to the vegetable broth and simmer for 2-3 minutes.

    To make the sweet and sour sauce, combine all the ingredients and add to the vegetable broth to simmer for a further 2 minutes.

    Place the soup into bowls and top with snow peas, green onions, a generous splash of ginger juice and toasted sesame seeds.

    Serve warm during the cooler months, or chilled during summer.

     

     

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