Hearty and Savory Fried Tofu Udon Noodles
Easy and Delicious Recipe for Savory Fried Tofu Soup Noodles / Janchi-guksu
While spicy bibim-guksu is great, there’s a special charm to warm mul-guksu, with its mild and savory broth! Today, we’re sharing a recipe for Janchi-guksu elevated with the addition of fried tofu, making it richer and more flavorful. Janchi-guksu is a beloved comfort food – enjoy this easy homemade version!
Main Ingredients
- Green tea noodles 100g
- Fresh chives 20 stalks
- Chewy enoki mushrooms 1/5 bunch
- Savory fried tofu (aburaage) 50g (or desired amount)
Broth Flavorings
- Kelp 3-4 pieces (approx. 5x5cm)
- Water 800cc (approx. 4 cups)
- Anchovy extract sauce 1/2 Tbsp (or soy sauce for soup)
- Fish sauce 1.5 tsp
- Minced garlic 1 tsp
- Cooking wine (mirin) 1/2 Tbsp (to remove odor)
- Pepper, a pinch (dash)
- Plum extract 2 tsp (for clean sweetness)
- Red pepper flakes 1/2 tsp (optional, for a hint of spice)
- Kelp 3-4 pieces (approx. 5x5cm)
- Water 800cc (approx. 4 cups)
- Anchovy extract sauce 1/2 Tbsp (or soy sauce for soup)
- Fish sauce 1.5 tsp
- Minced garlic 1 tsp
- Cooking wine (mirin) 1/2 Tbsp (to remove odor)
- Pepper, a pinch (dash)
- Plum extract 2 tsp (for clean sweetness)
- Red pepper flakes 1/2 tsp (optional, for a hint of spice)
Cooking Instructions
Step 1
Let’s start by preparing the delicious broth. Pour 800cc of water into a pot and add the kelp pieces to boil. Once the water starts boiling, remove the kelp. Then, add the anchovy extract sauce, fish sauce, minced garlic, cooking wine, plum extract, and pepper flakes. Stir well to combine all the seasonings. Taste the broth and adjust the seasoning to your preference. Let it simmer until a deep, savory flavor develops.
Step 2
Now, it’s time to prepare the chives. Wash the chives thoroughly under running water, and trim off the root ends. For extra freshness, soak them in water with a little vinegar for about 5 minutes, then rinse again. After draining, cut the chives into approximately 5cm lengths. This helps maintain their crisp texture.
Step 3
We’ll briefly blanch the chopped chives and enoki mushrooms. In a pan, heat 2 tsp of cooking oil, 20cc of water, and 1/2 tsp of anchovy extract sauce over low heat. Once the mixture boils, add the prepared chives and enoki mushrooms. Cover the pan and cook just long enough to wilt them slightly – don’t overcook! This should only take about 30 seconds to 1 minute to preserve their vibrant color and crispness.
Step 4
Cut the fried tofu into bite-sized pieces. I usually cut them into rectangular strips about 1-2cm thick, but you can adjust this to your liking. (Note: You can use 50g of the fried tofu you purchased, or adjust the amount to your preference. For example, ‘Use 50g out of 70g of [Brand Name] fried tofu’ specifies the exact amount.)
Step 5
Prepare to add the cut fried tofu to the broth.
Step 6
Add the sliced fried tofu to the simmering broth and let it cook for a moment. This allows the fried tofu to soak up the flavorful broth, making it even more delicious. Stir occasionally to prevent the tofu from sticking together.
Step 7
Now, let’s cook the noodles. Bring a large pot of water to a rolling boil using an electric kettle or stovetop. Add the noodles and gently stir with chopsticks to prevent sticking. When the water starts to boil over, add a spoonful of cold water. This helps the noodles cook to a chewy texture while preventing the pot from boiling over. Repeat this process about twice until the noodles are cooked to your liking. Finally, lift a strand of noodle to check its doneness, and turn off the heat once it reaches your desired texture.
Step 8
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water. Rubbing them gently as you rinse removes excess starch, ensuring the noodles remain firm and don’t become mushy. Give them a refreshing cold shower!
Step 9
(Optional) For an added unique texture, consider adding sea grapes (umibudo). Since they are salted seaweed, soaking them in cold water for 5-10 minutes will cause them to swell up like plump grapes. They offer a crisp texture and a subtle oceanic flavor that complements the broth with a hint of saltiness. They are optional, so feel free to omit them if you prefer!
Step 10
Finally, arrange the fried tofu, blanched chives, and enoki mushrooms attractively over the noodles. If you like, you can add a piece of lightly grilled seaweed (about 1/8th of a sheet) and a drizzle of sesame oil for extra richness. Pour in the hot broth and enjoy! You can also add chopped green onions or sesame seeds according to your taste.
