Kombu Broth Bowl
|400 g||firm tofu — cubed|
|2 l||vegetable broth|
|4||baby pak choi — sliced lengthways|
|6||shiitake mushrooms — sliced|
|1/2 cup||shimeji mushrooms|
|spring onions — sliced|
|dried chilli flakes|
Prep the vegetables and tofu first. You’re going to cook the broth and noodles in 2 separate pots – you can add the noodles to the same pot as the broth but I like to cook them separately so the broth liquid doesn’t go starchy or cloudy.
Heat the broth over medium heat until boiling. Add the kombu and the carrots, cook for 5 minutes.
Cook your noodles according to packet instructions in a separate pot now. Once cooked, I like to rinse the noodles with cold water in a strainer so they don’t stick together.
Add the mushrooms and tofu to the broth, cook for a further 3 minutes. Add the sliced bak choi to the broth and cook for 5 minutes. Test that the vegetables are cooked through.
Divide the noodles into 4 serving bowls, ladle the vegetables, tofu and hot broth liquid into the bowls. Serve with sliced spring onions and dried chilli flakes. Enjoy!
Reprinted with permission from Mira Weiner, for more recipes follow along on Instagram.