About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10 mins

Serves: 2

Noodle!
This is another of those comfortingly light dishes that also happens to be vegan.
It has its roots in Japanese cuisine (particularly shojin ryori, or ‘temple food’) but has a foot firmly in the West with its garnish of samphire, a British sea vegetable. Its use makes perfect sense however, since samphire shares flavour and textural notes with the seaweeds that are popular in Japan. Yuzu makes the broth sparkle on your tongue – do try to track it down if you can.

Serves 2 | Takes 10 minutes to make, 10 minutes to cook

Cook’s Tip
If you are unable to find yuzu juice, you can substitute 1 teaspoon lime juice mixed with 1 teaspoon orange juice, but it's available in bottles from Waitrose now.

Posted by Bloomsbury • Published 9th September 2014 • See Bloomsbury's 41 projects » © 2024 MiMi Aye / Bloomsbury · Reproduced with permission. · Extract taken from Noodle!, published by Absolute, £12.99, paperback. Photography © Mike Cooper

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amanda.shillito favorited Silken Tofu, Yuzu And Samphire Noodles 12 Jun 20:05
Millie P. favorited Silken Tofu, Yuzu And Samphire Noodles 18 Feb 17:59
Risa.Hanae (JapZilla) favorited Silken Tofu, Yuzu And Samphire Noodles 06 Nov 02:54
Anna Bean favorited Silken Tofu, Yuzu And Samphire Noodles 20 Sep 20:32
Zombie Babe favorited Silken Tofu, Yuzu And Samphire Noodles 19 Sep 05:17
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KelliDroze added Silken Tofu, Yuzu And Samphire Noodles to Food 10 Sep 04:28
Bloomsbury published her project Silken Tofu, Yuzu And Samphire Noodles 01 Aug 22:49

Step 1
Blanch the noodles by pouring just-boiled water over them in a bowl and leaving them for 5 minutes. Drain, then divide between 2 noodle bowls.
Step 2
Bring the vegetable stock to the boil in a saucepan and add the sugar. Reduce the heat to medium, then add the tofu followed by the samphire. Simmer for 5 minutes.
Step 3
Dish up into the noodle bowls, making sure the tofu and samphire are divided equally. Add 1 teaspoon yuzu juice to each bowl, then top with spring onions and shichimi pepper to taste. Serve immediately, with chopsticks and Chinese spoons.