Em's Breakfast Noodles!

Udon for breakfast because why not??
My obsession continues...

Broth:

Half can of coconut milk
A cup and a half of white miso broth
3 slices of ginger, big enough to fish out if you please
A half tsp of tamari
2 mint sprigs

Veggies:

Edamame beans
Sliced shiitake mushrooms
Shredded carrots
Fresh watercress

Tofu egg:

Egg yolk made from margarine, veganaise, cornstarch, broth, carrot juice
2 Tofu circles marinated in:

Tamari
Rice vinegar
Togarashi
Olive oil
Pepper
Black salt

I started by marinating the tofu and starting the broth. Simmering the coconut and miso with the ginger and mint leaves for a few minutes creates a nice infusion. Be sure to remove the mint sprigs because they will make the broth bitter. Then I simmered the mushrooms and edamame while I made the egg yolk. At this point you want to preheat the cast iron pan for the tofu eggs!
After the egg yolk is done (according to previously mentioned blog, The Airy Way) sear the tofu eggs on both sides and cut out a circular divot in the middle of each. At the same time, boil the udon noodles in the broth after you have rinsed them. After 2 minutes serve into two bowls, add fresh watercress and carrot to each and then arrange the tofu eggs on top, spooning some yolk into the divots. There should be enough heftiness here so the tofu won't fall over or sink! I added a squeeze of lime at the end as well.

Noodles for breakfast! Is this like a noodle soup version of vegan bibimbop? Maybe with some seaweed and chili sauce! Mmmmm

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