A feel good dinner, that warms you from the inside out. Full of fragrant ginger, umami miso and crispy tofu it is a great dinner for rainy days or a quick midweek dinner. The recipe for the gyoza’s can be found here – not an essential addition but all the more tasty for it!
- 6 large closed cap Mushrooms
- 100g Tofu
- 1inch piece of Ginger
- 1/2 Chilli
- 1/2 Red Onion
- 1 clove Garlic
- 2 tbsp Vegan Butter
- 2 tsp Miso Paste
- 1 Spring Onion
- Handful of Coriander
- 1/2 Cucumber
- 1 tbsp Sesame Seeds
- 2 tsp Sugar
- 50ml White Wine/Rose Vinegar
- 200g Udon Noodles
- Preheat the oven to 200 degrees.
- Drain the tofu and cut into cubes. Place on a baking tray and drizzle with a little olive oil and bake in the oven for about 30 mins until golden and crispy. Give them a little flip half way through.
- For the pickled cucumber, add the sugar and the vinegar into a pan and heat gently on the stove until the sugar has dissolved. In the meantime, use a peeler to peel thin strips of the cucumber and then cut each strip into thin strands lengthways.
- Once the sugar has dissolved, remove from the heat and add the cucumber in and leave to marinade until you are ready to eat. Just before serving you can toss in about 1 tbsp of sesame seeds.
- For the noodles, start by peeling and finely dicing the onion, garlic, chilli and ginger. Sweat in a large pan with a knob of vegan butter, until soft. Meanwhile, wash and thinly slice the mushrooms.
- Add the miso to the pan along with 1.5 litres of water, stir together until the miso incorporates. Add in the sliced mushrooms and leave to simmer on a low heat for about 5 mins.
- Add the noodles to the broth and cook according to the packet instructions until soft. Once the noodles are cooked add the cooked tofu and you are ready to serve. Ladle into bowls and sprinkle with the spring onions and coriander. Add a few gyoza’s on the side and the pickled cucumber as a garnish.