2 Large pots
Fine-mesh sieve
- 1 tablespoon neutral oil
- 3- inch piece of ginger, scrubbed, cut into large pieces, and smashed lightly with the back of your knife
- 2 teaspoons turmeric powder
- 2 serrano peppers, trimmed, halved, and cut into thirds
- 1 yellow onion, peeled and quartered
- 6 cups water
- 5 scallions
- 16 ounces frozen or dry udon
- 16 ounces firm tofu
- Salt and pepper
For serving:
- Chili oil and sesame seeds
Prepare the broth:
Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the ginger, turmeric, serrano peppers, and yellow onion. Cook for 1–2 minutes. The turmeric will darken in color and become fragrant.
Prepare the tofu:
Wrap the tofu in paper towels and transfer to a large plate. Place a heavy object on top. Set aside for 15 minutes.
After the tofu has been pressed, cut into 1–inch cubes. Season all over with salt and pepper.
Calories: 311kcal | Carbohydrates: 39g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Sodium: 585mg | Fiber: 5g | Sugar: 6g