Truffle cream udon noodles
I saw a super creamy truffle udon soup on instagram - this is absolutely not it, but that did spark the idea.
P.S. PLEASE don’t miss the tofu out. It was SO tasty.
Recipe, makes enough for 2;
THE NOODLES
1/2 block silken tofu
2 tbsp truffle oil
1 1/2 tsp miso
Splash soy milk
Big pinch of salt
Pepper
Lemon juice to taste
2 servings udon noodles
THE REST
- Steamed/ roasted veggies of choice (mushrooms would be good & I used mange tout)
- 1/2 pack tofu + sesame oil + soy sauce + vinegar
- 1 soy egg or a boiled egg
Method
Add all the truffle cream ingredients to a blender and blend until smooth - adjust to taste.
Steam your veggies, then season, and drizzle with soy sauce and sesame oil.
If you’ve not got pre prepped soy eggs (that’s what I used), boil an egg for 7 minutes, then cool immediately and peel to stop it cooking. Slice in half ready to served.
Whilst your veggies are steaming, heat 2 tbsp sesame oil in a pan on medium heat, then add your chopped protein of choice.
Allow to fry on each side for 2-3 mins until golden brown, then pour over 4 tbsp soy sauce, and 2 tbsp vinegar - season with Salt and pepper and leave to simmer whilst you cook your noodles.
Add your noodles to a pan of boiling water, cook for 1-2 minutes until soft, then drain and add back to the pan.
Pour your truffle cream over the noodles, then stir well and adjust to taste.
Add your noodles to a bowl, add your steamed veggies, your tofu, and half a boiled egg to each bowl.
Top with sesame seeds and chopped spring onions and serve.
Notes + Variations:
Use any noodles for this, and you can sub the tofu out for salmon, or chicken if you fancy it.
