Creamy Udon Soup with Mushrooms and Tofu
Ingredients
3 ounces shiitake mushrooms dried
3 cups water hot
8 pieces tofu puffs
1 tablespoon toasted sesame oil
4 green onions sliced
6 ounces fresh mushrooms sliced (use shiitake, cremini, oyster, or a combination)
1 tablespoon soy sauce
2 cloves garlic minced
1 piece ginger freshly peeled and finely grated
13 ½ ounce coconut milk (1 can)
19 ounces noodles (fresh or frozen udon noodles)
Chili oil or chile crisp for garnish
Directions
Put the dried mushrooms in a heat-safe bowl and pour the hot water over them. Let stand for 20 minutes. Drain the mushrooms, reserving the liquid. Slice the mushrooms.
While the mushrooms are soaking, boil water in a large stockpot, add the tofu puffs, and cook for 1 to 2 minutes. Drain and allow the tofu puffs to cool. When the puffs are cool enough to handle, cut each one in half and set aside.
Heat the sesame oil in the same stockpot you used for the tofu puffs over medium-high heat, then add green onion and cook, stirring, for about a minute. Add the fresh mushrooms and cook for about 3 minutes, stirring occasionally. Add the soy sauce, ginger, and garlic and simmer for about 3 minutes more, until the mushrooms are golden brown and soft.
Add the reserved mushroom soaking water, re-hydrated mushrooms, and coconut milk. Bring to a boil, then reduce the heat to medium, add the fresh udon noodles, and simmer until they are tender, about 5 minutes. Add the tofu puffs to the pot a minute or so before the noodles are done cooking just to heat the puffs through.
Serve hot, garnished with chili oil or chili crisp if desired.
