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Silken Tofu Noodles with Braised Mushrooms and Bamboo Shoots.

Silken Tofu Noodles with Braised Mushrooms

These Silken Tofu Noodles feature chewy noodles dressed in a creamy silken tofu ginger dressing topped with soy braised mushrooms, bamboo shoots, and crisp cucumber.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup soy sauce
  • ½ cup sake
  • ½ cup mirin
  • 1 tbsp granulated sugar
  • 200g (7oz) shiitake mushrooms stems removed
  • 1 (199ml, 7fl oz) can bamboo shoots drained and rinsed
  • 1 block silken tofu
  • 1 clove garlic peeled
  • 1 (1-inch) knob ginger peeled
  • ½ lime juiced
  • 2 tsp sesame oil
  • 2 tsp salt
  • 400g, 14oz Shanghai Noodles**
  • 2 tbsp toasted sesame seeds
  • fresh ground pepper
  • 2 mini cucumbers julienned
  • 3 scallions finely chopped
  • Chili crisp for drizzling, optional

Equipment

  • 1 Large skillet
  • 1 Food Processor
  • 1 Large pot

Method
 

  1. Pour soy sauce, sake, mirin, and sugar into a large skillet and place it over medium heat. Bring the mixture up to a simmer, swirling the pan occasionally until the sugar dissolves. Add the mushrooms and bamboo shoots and reduce the heat to low. Cover and let braise for 15 minutes.
    ½ cup soy sauce, ½ cup sake, ½ cup mirin, 1 tbsp granulated sugar, 200g (7oz) shiitake mushrooms, 1 (199ml, 7fl oz) can bamboo shoots
  2. Once the mushrooms and bamboo shoots are done, drain them retaining the braising liquid. Transfer the mushrooms and bamboo shoots to a bowl. Cover and keep warm until ready to serve.
  3. Place a large pot of water on to boil. While you're waiting for the water to boil, place the tofu, garlic, ginger, lime juice, sesame oil, salt, and a ⅓ cup of the braising liquid in a food processor. Blitz until smooth.
    1 block silken tofu, 1 clove garlic, 1 (1-inch) knob ginger, 2 tsp sesame oil, 2 tsp salt, ½ lime
  4. Your water should be boiling by now. Add the noodles and cook according to the package's directions. It should only take a few minutes. Drain and rinse the noodles in hot water.
    400g, 14oz Shanghai Noodles**
  5. Place the noodles in a large bowl and pour the dressing over top. Add the sesame seeds and fresh ground pepper and toss to coat.
    2 tbsp toasted sesame seeds, fresh ground pepper
  6. Divide the noodles across four bowls and top them with the mushrooms and bamboo shoots, cucumber, scallions, and additional toasted sesame seeds. Finish the bowls with a drizzle of chili crisp, if desired. Serve immediately.
    2 mini cucumbers, 3 scallions, Chili crisp

Notes

** If you want to make this dish fully vegan swap the Shanghai noodles for udon, somen, soba, or rice noodles.