Before we even get into cooking this recipe, I’m going to admit that I have a thing for “Cooking the Cover” of Bon Appetit magazine. I love to cook and try new things, but mostly I get lazy and end up subbing ingredients to make the recipe easier. I end up creating a recipe that fits me and my lifestyle, which is crazy and nonstop. That’s why when I saw a bowlful of crispy brown tofu in miso broth, I had to figure it out.
As always, I tweaked the magazine’s recipe, creating my own — and yes, lazier — version. I made a miso based broth with a variety of ingredients, the soaked dried shiitake mushrooms being most prominent. Rich and flavorful, the mushrooms, ginger and garlic supplied great umami elements. Partner the broth and crispy tofu with Japanese udon noodles for a light, satisfying meal.
Crispy Tofu in Shiitake Miso Broth Recipe
1/4 cup plus 2 T reduced sodium soy sauce
1 T turbinado cane sugar
1 12-ounce package firm tofu, drained and cut into squares 1/2 inch thick, measuring about 2 inches square
3 scallions, tops removed, thinly sliced
12 dried shiitake mushrooms, soaked for at least 30 minutes in warm water
1 3 inch piece fresh ginger, peeled, thinly sliced
4 garlic cloves, peeled
2 T Westbrae Natural Organic Mellow White Miso paste
2 T sesame oil
1 lb broccolini, tough stem ends removed, chopped
2 medium carrots, peeled and thinly sliced
1 radish, thinly sliced
toasted sesame oil for drizzling
Stir 1/4 cup soy sauce and turbinado sugar in a medium bowl. Pat tofu dry with paper towels and place in soy sauce mixture, stirring gently to coat. Let sit in marinade for 20 minutes.
Remove shiitake mushrooms from water and squeeze out excess. Place scallions, mushrooms, ginger and garlic in medium pot. Add 8 cups water and miso paste to pot. Bring to simmer and cook for 10 minutes. Remove from heat and let rest for 20 minutes. Remove scallions, mushrooms, ginger and garlic from pot and discard.
While miso broth is cooking prepare Japanese udon noodles according to package directions.
Heat sesame oil in large, nonstick skillet on medium high flame. Cook tofu in batches until browned and crisped on edges, about 3 minutes each side. Transfer tofu to paper towel-lined plates to drain.
While tofu is cooking bring broth to boil. Add broccolini and carrots and cook until just tender, about 4 minutes. Add remaining soy sauce to broth.
Divide udon noodles among 4 shallow bowls. Ladle soup over noodles and top with tofu and radish slices. Drizzle with toasted sesame oil.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Art Director: Mia Kemme
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