Halal Beef And Tofu Udon Bowl Recipe

About this recipe

A comforting Japanese-inspired noodle dish featuring tender halal beef, tofu, and udon noodles in a savory soy-based broth. Perfect for a satisfying dinner.

Ingredients

• 250 g Spring Onion
• 50 g Rocket Leaves (Arugula)
• 2 x 300 g Masterchow Japanese Udon Noodles - Pack Of 2
• 500 G Dried Seaweed Tokon Hokkaido Kombu Srips
• 500 G Dried Shaved Bonito Tokon Tokuyo
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 350 g Mevano Premium Organic Coconut Sugar

Instructions

1. 1. Fill a large pot halfway with water and bring to a boil.
2. 2. Pour 4 cups of water into a medium-sized saucepan. Add 10 g kombu and let it soak for 20 minutes. Turn the heat to high, and when it comes to a boil, remove the kombu with tongs and reduce the heat to low. Add 20 g dried shaved bonito and stir gently. Simmer for 10 minutes, then turn off the heat and strain the liquid through a fine-mesh sieve. Discard the dried shaved bonito.
3. 3. Pour the strained liquid back into the saucepan and add 1/2 cup soy sauce and 1/2 cup coconut sugar. Turn the heat to medium and bring to a simmer.
4. 4. Add 200 g tempeh (crumbled) to the simmering liquid. Cook for 2-3 minutes, stirring occasionally, until heated through. Transfer the tempeh to a plate and cover to keep warm.
5. 5. Add 2 sliced scallions to the simmering liquid. Simmer for 1 minute, then turn the heat to low and cover.
6. 6. Cook 400 g udon noodles in the large pot of boiling water according to the package directions. Drain in a colander when done and divide the noodles between four bowls.
7. 7. Divide the broth, tempeh, scallions, and remaining ingredients evenly among the four bowls. Garnish each bowl with 1/2 cup rocket leaves and serve immediately.