AppetizersBeveragesDessertsEntréesSaladsSide DishesSandwichesSoupsMore... DrawingPaintingSculpturePhotographyFiberVideoPerformanceDanceMusicFashionMore...

Tofu Wakame Udon

Submitted By:   Courtney  |  courtneyoquist.com
Prep Time:  20 minutes       Servings:  2        Comments:  1
  • Currently 4.00 / 5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 4.0 / 5   (1 vote cast)

Filed Under:   Entrées  ,  Cold Day  ,  Dinner  ,  Quick & Easy
I have loved seaweed in soup ever since I first had it, and now making it on my own allows me to determine how much of everything I want in it! Can't get any better than that. As you can see, I use a lot of wakame!

INGREDIENTS

1-serving bundle of udon noodles (they often come pre-bundled with 4 or 5 servings in each package)
1 handful of dried wakame, soak in bowl of cool water to hydrate
1 package of tofu (I like firm), cut into cubes
2-3 Tbsp. of Tsuyu udon soup stock (contains soy sauce, bonito, sardine, sugar, salt, etc.)
4-5 cups of water
4 green onions, chopped

METHOD

  1. Start by hydrating the wakame
  2. Boil water for the udon noodles, and cook in accordance with package instructions
  3. Once cooked, drain and set aside
  4. In a pot over medium heat, combine water, Tsuyu sauce, cut tofu, drained wakame, and onions. You don't need to boil it, but rather reach a nice constant hot temp.
  5. Once over heat for 8 minutes or so, and thoroughly hot, bring down to low heat.
  6. In a separate bowl, place 1/2 of the noodles in bottom of bowl
  7. Then ladel the soup over noodles, and serve hot.