Yuzu Shiso Tofu Udon

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Yuzu Shiso Tofu Kabocha Udon is a delightful Japanese dish that blends the refreshing citrus flavor of yuzu with the aromatic green notes of shiso. Tofu adds a delicate texture, while kabocha squash provides a sweet, nutty contrast. This comforting udon noodle soup is popular for its harmonious balance of flavors and textures, making it a favorite among those who enjoy light yet satisfying meals. Perfect for a cozy dinner, this dish embodies the essence of Japanese cuisine with its emphasis on fresh, seasonal ingredients and simple preparation. The combination of savory broth, hearty noodles, and vibrant toppings ensures a deliciously unique experience for any palate.

Ingredients

Serving Size:

Udon Noodles – 400 Grams
Tofu – 200 Grams
Kabocha Squash – 300 Grams
Yuzu Juice – 3 Tbsp
Shiso Leaves – 10 Piece
Soy Sauce – 4 Tbsp
Dashi Stock – 1 Liters
Ginger – 1 Tsp
Garlic – 2 Cloves
Green Onion – 2 Piece

Nutrition

Per Serving

350 Kcal

Calories

8 Grams

Total Fat

1 Grams

Saturated Fat

800 Mg

Sodium

60 Grams

Total Carbohydrates

5 Grams

Dietary Fiber

15 Grams

Protein

Directions

Step 1

Cook the udon noodles according to package instructions. Drain and set aside.

Step 2

Cut the tofu into small cubes. Slice the kabocha squash into thin pieces.

Step 3

In a pot, bring the dashi stock to a simmer. Add the soy sauce, yuzu juice, grated ginger, and minced garlic.

Step 4

Add the kabocha squash to the broth and cook until tender, about 10 minutes.

Step 5

Add the tofu cubes and simmer for 5 more minutes.

Step 6

Chop the shiso leaves and green onions. Add them to the pot, stirring gently.

Step 7

Divide the noodles into bowls, pour the hot broth over them, and serve immediately.

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Yuzu Shiso Tofu Udon

Categories :

Ingredients

Nutrition