veggie stock (I made my own using dried kelp + mushroom stock powder)
shiitake mushrooms, sliced
soft or silken tofu, cut or torn into chunks
napa cabbage, sliced
udon noodles, boiled
Directions:
1. Heat your pot on the stove over medium heat. Add in the oil then fry the whites of the green onions and garlic until golden.
2. Add in the gochugaru, soy sauce and sugar and fry for 1 minute.
3. Pour in your stock and add in your shiitake mushroom, napa cabbage and tofu and cook for 10-15 mins. Taste and add salt (if needed) and a pinch of black pepper.
4. Top with green onion and extra chilli if desired.
5. Cover udon noodles with boiling water and let soak for 3 mins.
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Ingredients:
sesame oil
green onion, whites and greens separated
garlic cloves, minced
gochugaru
soy sauce
sugar
veggie stock (I made my own using dried kelp + mushroom stock powder)
shiitake mushrooms, sliced
soft or silken tofu, cut or torn into chunks
napa cabbage, sliced
udon noodles, boiled
Directions:
1. Heat your pot on the stove over medium heat. Add in the oil then fry the whites of the green onions and garlic until golden.
2. Add in the gochugaru, soy sauce and sugar and fry for 1 minute.
3. Pour in your stock and add in your shiitake mushroom, napa cabbage and tofu and cook for 10-15 mins. Taste and add salt (if needed) and a pinch of black pepper.
4. Top with green onion and extra chilli if desired.
5. Cover udon noodles with boiling water and let soak for 3 mins.