This kelp noodle bowl is cooked in kombu seaweed broth. Each tofu, mushroom, and noodle filled bite is pure umami.
- Cook Time
- Prep Time
- 1 (2 ounce) package Eden kombu
- 1 (10 ounce) package udon noodles
- 3 tablespoons soy sauce, divided
- 1 teaspoon sesame oil
- 1 (10 ounce) package baby bella mushrooms
- 1 cup drained and cubed tofu or half of a 14-ounce container
- 4 scallions, thinly sliced, for garnish
1. Preheat oven to 425°F.
2. Prepare kombu broth: wipe down kombu with a paper towel to remove any impurities.
3. Bring 6 cups of water and kombu to a boil, reduce flame, and simmer 4 minutes. Remove the kombu. The stock is now ready to use as a base for making soups and noodle broth.
4. Now that the stock is ready, bring to a boil and add udon noodles, 1 tablespoon soy sauce, and sesame oil. Simmer for 10-15 minutes until noodles are to your liking.
5. While noodles are cooking, prepare tofu and mushrooms.
6. Place tofu on a baking tray, drizzle with 2 tablespoons remaining soy sauce, and roast in preheated oven for fifteen minutes or until golden.
7. Heat a frying pan on medium-high heat and spray with cooking spray, or coat pan with a bit of oil. Add mushrooms and sear for three minutes on each side, or until golden brown. Alternatively, roast mushrooms in oven with tofu.
8. Once noodles are ready, add in the tofu and mushrooms. Serve immediately. Top with sliced scallions.
9. For an elegant presentation: Do not add tofu and mushrooms to broth. Using tongs, place noodles into serving bowls. Push noodles to one side of the bowl. Fill opposite side of the bowl with mushrooms and tofu. Gently pour in stock. Top with scallions. Serve immediately.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW