Name: Miso Udon with Homemade Kombu‑Katsuobushi Dashi, Wakame & Shelf‑Stable Tofu
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 2 porciones
Ingredients: 6 cups (1.4 L) water; 0 6" (15 cm) piece kombu (dried kelp), wiped clean (do not scrub); 1 cup loosely packed katsuobushi (bonito flakes); 1 tbsp red miso paste; 1 tbsp white miso paste; 1 package frozen udon (about 200–250 g); 0 1–2 tbsp dried wakame (about a small handful); 1 package shelf-stable tofu (200–300 g), drained and cut into 1/2–3/4-inch cubes; 0 1–2 tsp soy sauce (optional, to taste); 1 tsp toasted sesame oil (optional, for finishing); 2 scallions, thinly sliced (for garnish); 0 Toasted sesame seeds or shichimi togarashi (optional, for garnish)

1

Prepare kombu: gently wipe the kombu with a damp cloth to remove surface grit but leave the white powder — that’s flavor.

2

Kombu infusion: place kombu and 6 cups cold water in a medium pot. If you have time, let sit 20–30 minutes to extract more flavor; otherwise begin heating slowly over low–medium heat.

3

Heat gently: warm until small bubbles form at the edge (just before simmer). Remove kombu right before the water reaches a simmer — do not boil the kombu or it may turn bitter.

4

Add katsuobushi: bring the kombu‑infused water to a gentle simmer, add katsuobushi, then turn off heat after 30 seconds–1 minute. Let flakes settle undisturbed for 5 minutes.

5

Strain dashi: strain through a fine sieve or cheesecloth into a clean pot or bowl, pressing lightly on the flakes for flavor but avoiding cloudiness. Discard or reserve used flakes for niban dashi.

6

Rehydrate wakame: place dried wakame in warm water 3–5 minutes, then drain and gently squeeze out excess; set aside.

7

Heat dashi & cook udon: return strained dashi to a medium pot and bring to a gentle simmer. Add frozen udon and cook per package instructions (usually 3–5 minutes) until tender.

8

Make miso slurry: place red and white miso in a small bowl. Ladle 1/2 cup hot dashi into the bowl and whisk until smooth.

9

Finish gently: reduce heat to the lowest setting (do not boil). Stir miso slurry into the pot and taste; add 1–2 tsp soy sauce if you want more savory saltiness.

10

Add tofu & wakame: gently add cubed shelf‑stable tofu and rehydrated wakame, warming 1–2 minutes without boiling so tofu remains tender.

11

Serve & garnish: turn off heat. Ladle into bowls, drizzle with toasted sesame oil if desired, and garnish with sliced scallions and toasted sesame seeds or a pinch of shichimi togarashi.

12

Make‑ahead tip: ichiban dashi is best same day. Save kombu/katsuobushi for a lighter second dashi or to simmer vegetables.

Miso Udon with Homemade Kombu‑Katsuobushi Dashi, Wakame & Shelf‑Stable Tofu

Comments

Prueba Nuestro Chef IA

Ingredientes

Instrucciones

Más recetas que te pueden gustar

Miso-Pork Udon with Sesame Wakame Broth

Miso-Pork Udon with Sesame Wakame Broth

Harmony Bowl: Red & White Miso Udon with Wakame, Hondashi & Shelf-Stable Tofu

ebi-katsu sticks — Japanese shrimp patties with panko crisp