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400 g firm tofu — cubed
250 g noodles
2 l vegetable broth
1 piece kombu
2 carrots
4 baby pak choi — sliced lengthways
6 shiitake mushrooms — sliced
1/2 cup shimeji mushrooms

To serve
spring onions — sliced
dried chilli flakes


Prep the vegetables and tofu first.  You’re going to cook the broth and noodles in 2 separate pots – you can add the noodles to the same pot as the broth but I like to cook them separately so the broth liquid doesn’t go starchy or cloudy.

Heat the broth over medium heat until boiling.  Add the kombu and the carrots, cook for 5 minutes.

Cook your noodles according to packet instructions in a separate pot now.  Once cooked, I like to rinse the noodles with cold water in a strainer so they don’t stick together.

Add the mushrooms and tofu to the broth, cook for a further 3 minutes. Add the sliced bak choi to the broth and cook for 5 minutes. Test that the vegetables are cooked through.

Divide the noodles into 4 serving bowls, ladle the vegetables, tofu and hot broth liquid into the bowls.  Serve with sliced spring onions and dried chilli flakes.  Enjoy!


Article written by: Food24

Photo credit: Bon Appetit

Link: https://www.food24.com/recipe/kombu-broth-bowl/

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