Udon with Fried Bean Curd

Wow, a hot bowl of Udon with Fried Bean Curd that is simple enough for anyone to whip up. If you know how to cook a packet of Instant Noodle, I can assure you that it is not a problem at all. Simple and yet tasty – the secret – use good quality ingredients. I depend on the light soy sauce to bring some flavour to the soup and no salt is added. It will look beautiful if you add one small piece of Tang-O for garnishing.

As for the kelps, toss well with simple ingredient like sesame oil, sugar, salt and sesame seeds, you will have a nutritious side dish.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 1)
° 1 pack (200g) udon noodle, cooked according to instructions on the packet
° 1-2 fried bean curds, blanched and sliced
° 10 dried kelps in knot
° 2 thin slices ginger
° 500ml water
° 2½ tablespoons light soy sauce, or to taste
° ¼ teaspoon sesame oil (optional)
° finely shredded spring onion or coriander leaves, for garnish
° some roasted sesame seed (optional), to garnish

Method
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Season to taste with light soy sauce and sesame oil. Discard the kelps or use it to makes a seasoned kelps side dish.
2. Transfer the udon and fried bean curd in a bowl. Ladle the soup and sprinkle some spring onion or coriander leaves and sesame seeds. Serve immediately.