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1
Pu the miso and sugar in a bowl, and mix together thoroughly.
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2
Add the * ingredients to the bowl in the listed order, mixing between each addition.
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3
And it's done!
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4
You can add the ra-yu spicy chili oil at this stage if you like.
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5
I recommend using aburaage when you have yudofu.
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6
It really goes well with the miso sauce.
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7
The remaining soup is so delicious, you'll want to drink it all up.
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8
Put a generous amount of dashi stock granules (I use two kinds, bonito based and konbu seaweed based) in hot water.
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9
Bring this to a boil in a pot on a tabletop cooker.
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10
Simmer the tofu and other ingredients in the stock.
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11
Scoop out pieces to eat when they are heated through.
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12
The udon noodles are simmered in the stock at the very end.
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13
Put a little bit of the hot dashi stock in a bowl, dissolve some of the miso sauce in it and eat the tofu and other ingredients dipped in the sauce.
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14
Add plenty of chopped green onion to the sauce too.
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15
Since we have small children, we mix the ra-yu in the sauce to taste individually.
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16
I recommend using aburaage when you have yudofu.
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17
It really goes well with the miso sauce.
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18
The remaining soup is so delicious, you'll want to drink it all up.
