Ingredients
200 g fresh shiitake mushrooms, halved
200 g thick Korean glass noodles
½ small Chinese cabbage, thick sliced
½ tsp SIDS CRAZY SALT
4 spring onions, chopped, plus extra to serve
600 g silken firm tofu, drained, cubed
BROTH:--
2 litres dashi
¾ cup mirin
¾ cup GF soy sauce
¼ cup saké
Directions
BROTH: combine all the ingredients in a large saucepan and bring to the boil. Simmer over medium heat for 5 minutes for flavours to develop.
Add mushrooms and noodles and simmer for 5 minutes. Add cabbage, SIDS CRAZY SALT, spring onion and simmer for a further 2-3 minutes. Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth. Garnish with extra spring onion and serve at once.
