Mushroom and Tofu Noodle Bowl

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Yield
2 bowls
Prep Time
Total Time

Noodles cooked in a rich and spicy beef broth and topped with tofu, mushrooms, and scallions. Guaranteed to please!

Ingredients

1 quart beef stock
4 dried shiitake mushrooms
2 pieces dried black fungus (opt.)
4-6 dried red chilis
3-4 cloves garlic, crushed
6 slices of fresh ginger
8-10 ounces fresh Udon noodles
8 ounces extra firm tofu, cubed
Salt or soy sauce

Toppings:

Scallions, minced
Rice wine vinegar, drizzle to taste
Chili garlic sauce
Sesame chili oil
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Directions

1) Add dried mushrooms, crushed garlic cloves, sliced ginger, and dried chilis to the broth in a medium pot and bring to a simmer. Let simmer for at least 10 minutes to infuse flavors.

2) Discard all the add-ins except the mushrooms and fungus. Slice that stuff thinly.

3) Add noodles to broth along with cubed tofu. Let simmer for 5 minutes until noodles are cooked. Season with salt or soy sauce and a dash of rice wine vinegar.

4) Ladle noodles and broth into bowls and top with mushrooms, scallions, chili oil, and chili garlic sauce.

Serve immediately!