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

• 250G Yutaka Dried Udon Noodles, 250G
• 60G Steve'S Leaves Baby Watercress & Little Leaves
• 113G Kombu For Dashi, 113G
• 250 Ml Kikkoman Less Salt Soy Sauce
• 400 g Manning Impex Frozen Tempeh 400G
• 600 Ml Bristol Syrup Co Lemon Juice, 600Ml

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. Simmer for 10 minutes, then turn off the heat and strain the liquid through a fine-mesh sieve.
3. 3. Pour the strained liquid back into the saucepan and add 1/2 cup soy sauce and 1/2 cup lemon juice. Turn the heat to medium and bring to a simmer.
4. 4. Add 200 g tempeh (cubed) to the simmering liquid. Cook for 5 minutes, stirring occasionally, until heated through. Transfer the tempeh to a plate and cover to keep warm.
5. 5. Turn the heat to low and cover the simmering liquid.
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, and watercress evenly among the four bowls. Garnish each bowl with 1/2 cup fresh watercress and serve immediately.