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Japanese Tofu Glass Noodle Soup Recipe
Wrap It Up with AFC Fresh Beancurd Sheets
Classic Tradition with AFC Organic Tofu
Healthy Meat Substitute with AFC Baked Beancurd
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Japanese Tofu Glass Noodle Soup Recipe
(With Soft/Silken Tofu)
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Ingredients
1 pack of AFC Soft Tofu (Choose from 3 different pack sizes: 14oz. Organic, 19oz. & 14oz.), 1/4-inch cubed.
7 oz. shiitake mushrooms, halved
7 oz. glass noodles
1/2 small napa cabbage
4 spring onions, chopped
Ingredients for broth:
8 cups dashi (Japanese fish stock), made with dashi powder prepared to packet directions.
3/4 cup mirin
3/4 cup low-sodium soy sauce
1/4 cup sake
Instructions
Pre-cut soft/silken tofu into 1/4-inch cubes, set aside
To prepare broth, combine all the ingredients in a large saucepan and bring to the boil.
Simmer over medium heat for 5 minutes for flavours to develop.
Add mushrooms and noodles and simmer for 5 minutes.
Add cabbage and spring onion and simmer for a further 2-3 minutes.
Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth.
Garnish with extra spring onion and serve at once.