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Udon with Deep-Fried Tofu and Greens

Prep Time

3 min

Cooking Time

25 min





  • 1 package (8 ounces) udon

  • 4 to 5 cups water for broth

  • 1 strip kombu, 4 to 5-inches long, soaked

  • 4 shiitake mushrooms, soaked in 1/4 cup water, de-stemmed, and sliced

  • 4 slices deep-fried tofu

  • 1 onion, diced

  • 1 Tbsp kuzu, diluted in 5 Tbsps water

  • shoyu to taste

  • 1/2 bunch greens, boiled

  • sliced scallions

  • 2 Tblsps fresh ginger, grated


  1. Cook the udon noodles, rinse and drain. Set noodles aside until broth is ready.

  2. Place water, kombu, shiitake and shiitake soaking water in a pot. Bring to a boil. Cover and reduce flame to medium-low. Simmer about 10 minutes.

  3. Remove kombu and set aside for future use. Place slices of tofu and onion in broth and simmer 5 minutes.

  4. Add diluted kuzu and shoyu to taste and simmer for 3 to 5 minutes.

  5. Place noodles in individual serving dishes; add slices of tofu and pour warm broth over the noodles and tofu. Serve with greens and garnish with scallions and grated ginger to taste.


Michio and Aveline Kushi

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