Plant-based Tonkotsu miso udon is kind of a Japanese style noodle cuisine. The soup base is the oat milk with the combination of some sauces. However, this formula allows us to have a yummy udon in soup although all ingredients of this noodle are plant-based.
Ingredients (2 servings)
- Unsweetened oat milk – 500 ml
- Water – 500 ml
- Soya sauce – 3 teaspoons
- Fermented bean curd – 2 pieces
- Miso – 2 teaspoons
- Fried tofu – several pieces
- Shiitake mushroom (medium size) – 8 – 10 pieces
- King oyster mushroom – 2 pieces
- Some cup mushroom – 3-4 pieces (if you like)
- Black fungus – 10 pieces
- Udon – 2 pack
- Garlic – 4 cloves
- Rice wine – 2 teaspoons
- Some basil leaf
- Olive oil – little bit
Direction
- Blanch the king oyster mushroom for 3 minutes in the boiling water. After it, wash it with some cold running water and then squeeze the water from it.
- Immerse black fungus in a bowl of wet water until they are soaked. Then, squeeze the water out from black fungus
- Slice shiitake mushroom and king oyster mushroom.
- Mince the cloves of garlic
- Cook the udon in a boiling water in a stockpot. Put aside until the soup ready.
- Heat some olive oil in a sauté pan
- Slightly stir fry garlic. Then add the slices of shiitake mushrooms, black fungus and king oyster mushroom. Fry them. Add rice wine and fermented bean curds.
- Afterwards, add soy sauce and miso in the sauté pan and continue to fry.
- Then, add unsweetened oat milk and water into the sauté pan. Boil the soup for around 20 minutes.
- Add fried tofu into the soup. Boil it 5 minutes further.
- Add udon into the boiling soup for 1 minute. Tonkotsu Miso Udon is ready for serving.
