The Teriyaki at school is so enticing and with the cold weather I just wanted a hot bowl to snuggle up to. I spent under $10 on a couple groceries that I didn’t have in the cupboard (some udon noodles, carrots, bok choy, green onion, mushroom and tofu). So for the price of one udon noodle bowl at Teriyaki I made enough for four. It was the perfect treat for a chilly day.
small onion, finely diced
1 tsp ginger, finely diced
3 cloves garlic, finely diced
1/8 tsp red chili flakes
1 portabella mushroom
1 package extra firm tofu, cubed
1 tbsp white soybean paste
900 mL vegetable broth (about 4 cups)
1 tsp sesame oil
2 tbsp soy sauce
1/2 red pepper, julienned
1/2 yellow pepper, julienned
2 leaves bok choy, julienned on a bias
1 carrot, grated
green onion, julienned on a bias
1. Heat canola oil in a deep dish skillet.
2. Add the onion and season with salt to bring out the moisture in the onion. Cook the onion down until it starts to brown.
3. Add the ginger, garlic, red pepper flakes and mushrooms. Stir together.
4. Move the onion-mushroom mixture to the edges of the pan and brown off the tofu in the middle.
5. Add the white soybean paste, vegetable stock, sesame oil and soy sauce. Stir together making sure to fully break up the soybean paste.
6. Bring broth to a boil and cook down to allow the flavour to penetrate the tofu. I took a toothpick and poked the tofu cubes to allow the flavour to really get in there.
7. While the broth is going, julienne the peppers and bok choy and grate the carrots. Toss together. Also julienne the green onions, but keep them separate for garnish.
8. Put the udon noodles into the broth and loosen them up.
9. Cover the noodles with the shredded vegetables and cover the skillet to keep the moisture in.
10. Let the noodles cook (for about 3 minutes) while the vegetables steam on top this way the peppers keep a bit of their crunch, which is a needed texture in a bowl of broth and noodles.
11. Serve and garnish with green pepper.