(serves 2 persons)
1 big skinless chicken breast
5 cups of water
1 Tbsp of kombu dashi granules
6 leaves of bok choy
4 slices of firm tofu
6 dried mushrooms (shitake, portobello are the best, but is used some white mushrooms from japanese grocery)
1 bunch of enoki mushrooms separated into small bunches
A couple of straws of scallions
2 packs of frozen udon noodles
Some soy sauce for garnish
1. Heat water in a pan with 1 Tbsp of dashi stock.
2. Carefully fry tofu slices in 2 Tbsp of canola or olive oil. Tofu is very soft, while it is raw, so try not to move it on the pan. Place it in hot oil on one side and then tern in to the other side only after making sure, that it is nicely browned.
3. Add dried mushrooms, enoki, mushrooms and tofu into the boiling stock.
4. Reduce heat to medium and simmer for few minutes, add chicken (cut into bite size pieces) and bok choy.
5. Keep simmering until all ingredients are fully cooked.
6. In meanwhile cook udon, as prescribed on the pack (for cooked frozen udon it is 3 min in boiling water).
7. Assembling the dish: put udon into serving plates. Arrange all ingredients from the pot over it, carefully picking them up from the stock with chopsticks. Pour some stock over the dish enough to your liking. Garnish on top some bean sprouts (slightly simmered in the same stock) and scallions.
Enjoy light and healthy dish! And happy dieting :-))