This is the third and last of my yong tau fu recipes: Yong Tau Fu in miso udon.
Like my second Yong Tau Fu recipe, this is also a fusion dish that combines Chinese Hakka with Japanese. After some experimentation, I found that yong tau fu actually goes really well with miso soup! Just like how it tastes great in my Ampang Yong Tau Fu recipe. This is because miso is the same beanpaste used by the Chinese and it goes very well with tofu derivatives like Yong Tau Fu.
To find out how to make yong tau fu, please visit my original recipe: YONG TAU FU 酿豆腐 – THE PREMIUM HAKKA DISH AND THE CASE OF THE MISWRITTEN VERB
- 8 pieces of yong tau fu
- 1 tbs brown beanpaste (miso)
- 1tps dashi stock powder
- 1 pack Japanese Udon noodles
- Salt to taste
- 400ml water
- Garnish: seaweed flakes, coriander and spring onions
Serving: 1 person
- Bring to boil 400ml of water in a pot. Once boiling, put your miso paste in a strainer and use a teaspoon to help dissolve the paste into the boiling water. The idea is to make sure you get a clear soup without the bean residue from the miso paste. Discard the miso residue.
- Stir in your dashi stock powder and add salt to taste.
- Turn your fire to medium heat and place your Yong Tau Fu pieces and udon noodles into the miso soup to cook.
- After about five minutes, the noodles will have softened and the Yong Tau Fu will have been cooked.
- Pour in serving bowl and garnish with dried seaweed flakes, chopped coriander leaves and spring onions.
Have you tried the other recipes in my Yong Tau Fu series?
Carry It Like Harry – Yong Tau Fu recipe series: