Warm and cozy, this vegetarian noodle bowl is made with marinated tofu, earthy shiitake mushrooms, and topped with a poached egg.
½ cup chopped green onions
¼ cup mirin* or dry sherry
2 tablespoons honey
1 – 2 tablespoon sriracha sauce
1 16 ounce pkg. firm or extra-firm water-packed tofu, drained and cut into 4 slices
2 tablespoons canola oil
1 cup thinly sliced, stemmed fresh shiitake mushrooms
1 cup thin, bite-size strips carrots
4 cups vegetable broth
2 cups water
4 ounces dried udon noodles*
2 cups finely shredded napa cabbage
4 Poached Eggs
For marinade, in a small baking dish combine 1/4 cup of the green onions, the mirin, honey, and sriracha sauce. Add tofu, turning to coat. Cover and marinate in refrigerator 2 to 24 hours, turning tofu once or twice. Drain tofu, reserving any marinade.
Preheat oven to 200°F. In a 10-inch nonstick skillet heat oil over medium to medium-high. Add tofu; cook 4 to 6 minutes or until brown, turning once. Transfer to a pan lined with parchment paper; keep warm in oven.
In skillet cook and stir mushrooms, carrots, and remaining 1/4 cup green onions over medium-high heat 2 to 3 minutes. Add broth and the water. Bring to boiling. Stir in noodles; return to boiling. Cook noodles according to package directions just until tender. Stir in any reserved marinade.
Divide cabbage among soup bowls. Ladle noodle mixture over cabbage. Top with tofu and Poached Eggs.
Well-stocked supermarkets carry mirin (rice wine) and dried udon (chewy wheat noodles) in the ethnic food aisle; lo mein noodles are a suitable sub.
In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break surface of water). Break 1 egg into a cup and slip egg into simmering water. Repeat with 3 additional eggs, allowing each egg an equal amount of space in the water. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs. Season to taste with salt and pepper.TO MAKE AHEAD: Poach eggs as directed. Place cooked eggs in a bowl of cold water. Cover and chill up to 2 hours. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the water; heat 2 minutes. Remove with slotted spoon.
Photo: Blaine Moats
Source: Better Homes & Gardens