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Le Cordon Bleu News, 08/01/2013
Udon noodle broth with tempura tofu and carrots
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About this recipe

This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

Recipe - Udon noodle broth with tempura tofu and carrots

Serves: 4

Preparation time: 45 minutes

In this recipe:

  • dried kombu
  • dark soy sauce
  • dried udon noodles
  • firm tofu
  • mirin



Wine pairing:



prepare kombu 1 day ahead
strip dried kombu (5 x 2 cm)
600 ml water
150 ml dark soy sauce
60 ml mirin
200 g daikon radish (mooli), grated
100 g ginger root, grated
2 scallions (spring onions), sliced
Udon noodles
400 g dried udon noodles
Tofu and carrot tempura
Tempura batter
1 egg yolk
100 ml iced water
60 g flour
- - - - -
200 g firm tofu, cut into 2 cm cubes
2 carrots, cut into julienne
1 nori sheet (18 x 5 cm), cut into julienne

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  1. The day before, place the kombu and water in a bowl. Leave to soak overnight.
  2. Broth: Bring the kombu and soaking liquid to a boil, then simmer for 20 minutes. Strain the broth through a china cap sieve into a bowl. Set aside to cool. Discard the kombu. Add the dark soy sauce and mirin.
  3. Udon noodles: Cook the noodles in boiling salted water until tender. Strain, rinse under cold water to cool. Set aside.
  4. Tofu and carrot tempura: Heat the oil to 180°C. In a large bowl whisk the egg yolk, iced water and flour. Season with salt. Using a slotted spoon, dip the tofu cubes in tempura batter and place in the oil for about two minutes until golden brown, transfer to absorbent paper. Using a slotted spoon, dip the carrot julienne in tempura batter and place in the oil for about two minutes until golden brown, transfer to absorbent paper.
  5. To serve: Divide the broth between 4 bowls. In each bowl, add the daikon radish, ginger and scallions. Arrange the noodles in the center of the bowl and place the tofu and carrot tempura on top. Decorate with nori julienne.

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Wine Pairing

Madère Sercial 10 ans Maison Barbeito

This Japanese Broth, served with tasty udon noodles is rich in Umami. Originally taken from Japanese, the word umami is used to describe what is considered to be the fifth basic taste, along the sweet, salty sour and bitter. The broth and the noodles are served at room temperature, and contrast with the very hot, crisp Tempura. Broth is by definition difficult to pair with drinks. It is important that the chosen beverage be able to rival or even counteract the dilution effect of a liquid preparation. We should study the ingredients and asses their strength. Kombu and soy sauce are flavors which tend to either bring out bitterness in a wine or completely mask its finesse and complexity. Barbeito’s Dry 10 year old Madera made with the Sercial grape is a good choice because of its fresh, powerful, pronounced aromas with toasted almond, pine resin and nutty notes. It has a full, very structured palate which is very generous with refreshing acidity. The finish has a very pure, saline style, with slight deliberate oxidation. A wine of strong personality to link with the bold flavors of the land of the rising sun. Don’t fancy wine? Try a strongly malted japanese beer such as Kirin.

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