Mushroom and Tofu Noodle Bowl

2 bowls
Prep Time:
Total Time:

Just a moment please...

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


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


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


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!