TOFU NOODLE BOWL by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (8 Oz) package udon noodles

1 tablespoon olive oil

1 (16 Oz) firm tofu, patted dry, cubed

8 ounces baby portabella mushrooms, finely chopped

1 cucumber, julienned

1-cup carrots, julienned

1 onion, finely chopped

4 garlic cloves, finely chopped

1 thumb size fresh ginger, shredded

4 cups vegetables broth

1/2-cup mirin

3 tablespoon soy sauce

1/4-cup sweet chili sauce

1 cup frozen peas

4 scallions, thinly sliced diagonally, divided

5 cups Napa cabbage, sliced

1 package of beans sprouts

 

 

DIRECTIONS:

1.   Cook noodles according to package directions, drain and set aside.

2.   In a 8 quart stock-pot, heat oil over medium-high heat.

3.   Add mushrooms, cucumber, carrots, onion, garlic, and fresh ginger.

4.   Sauté for 10 minutes.

5.   Add mirin and cook 1 minute longer, stirring to loosen bits from pan.

6.   Add broth, soy sauce, sweet chili sauce.

7.   Reduce heat and simmer for 45 minutes.

8.   Add noodles, tofu, peas, 1/2-the scallions, cook 3 minutes.

9.   Add cabbage and bean sprouts and cook 2 more minutes.

10.                Garnish with remaining scallions:

11.                Serve in bowls:

 

ENJOY DAN:      BON-APPETITE!!