Serves 1
Directions
- 1Combine tofu, miso, and crispy bits of angel in a blender to make the sauce. Use half the sauce per noodles.
- 2Drain the soy mince.
- 3Place the drained mince on a tray.
- 4Add spring onion, garlic, ginger, dark soy sauce, rice wine vinegar, sauce one spice, agave, and sesame oil to the mince.
- 5Mix all the mince ingredients together.
- 6Put the mince mixture in the oven.
- 7Serve the noodles with mapo tofu sauce, crispy mince, spring onion, and basil.
Ingredients
- 150 g dried soy mince
- 450 ml reduced salt veggie stock
- 4 spring onions
- 4 tbsp dark soy sauce
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tsp Chinese five spice
- 1 pinch Sichuan peppercorns
- 2 tbsp mirin
- 1 tbsp agave syrup
- 1 tbsp sesame oil
- 125 g ready-to-cook udon noodles
- 300 g silken tofu
- 1 tsp crispy chilli oil
- 1 tsp white miso paste
- basil
- spring onion greens
Equipment
trayovenblender
Tips
- For the crispy mince, first drain it.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m