I crave udon and chili today. I bought udon noodles and tomato paste on sale. I got a few pieces of tofu pok, cherry tomatoes, and cabbage leftover; I should best use them before getting a new packet. My mom gave me a small piece of ginger. I always have sriracha sauce, so I am going to use it instead of fresh chili.

Google: “Udon (うどん) are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes. Udon served in a soup or sauce are enjoyed by using your chopsticks to lead the noodles into your mouth while making a slurping sound. The slurping enhances the flavours and helps cool down the hot noodles as they enter your mouth. If there is a broth, it is drunk directly from the bowl, eliminating the need for a spoon. It is not considered rude to leave some unfinished soup in the bowl at the end of the meal.”

Google: “Tofu pok (also known as tofu puff or tau pok) is a type of tofu which has been deep fried in oil until they are light and airy in the core. Its name literally means “bean bubble” describing the shape of the tofu as a bubble. Tofu puffs can be a healthy choice when consumed in moderation. They are a good source of plant-based protein, low in saturated fats, and contain essential nutrients.”

Google: “The cherry tomato is a type of small round tomato believed to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Cherry tomatoes range in size from a thumb tip up to the size of a golf ball, and can range from spherical to slightly oblong in shape. Although usually red, other colours such as orange, yellow, green, purple, and black also exist. Those shaped like an oblong share characteristics with plum tomatoes and are known as grape tomatoes. The cherry tomato is regarded as a botanical variety of the cultivated berry, Solanum lycopersicum var. cerasiforme.”

This meal includes ingredients from Japan, South America, Australia, and Asia. I’m excited to mix them together to satisfy my cravings. It’s a simple, spicy, and delicious meal for one. Let’s cook in the small deep saucepan!!!

Ingredients

1 packet udon noodles, 200 g
3 tofu pok, halved
1 cabbage leaf, cut to bite size
1 Tbs oil
1 Tbs minced garlic
2 Tbs chili sauce
1 Tsp tomato paste
1 Tsp apple cider vinegar
1/2 Tsp chicken powder
1/2 Tsp Teriyaki chicken sauce
1/4 Tsp sugar
1 cm ginger, crushed
250 ml water
10 cherry tomatoes, halved
half handful of mixed frozen vegetables, thawed (carrot, pea and corn)
some sea weeds, cut to bite size
salt
black pepper

Method

In a small pot add enough water, bring it to a boil, add in the udon and cook for 2-3 minutes. Next in the small saucepan over medium heat, cook garlic and ginger for 2 minutes until fragrant. Drain the water from udon and set aside.

Now add cherry tomatoes, tofu pok and cabbage into the garlic mixture and cook until cherry tomatoes burst about 1 minute. Stir in tomato paste, water, chicken powder, Teriyaki chicken sauce, apple cider vinegar and sugar. Simmer on medium heat for 5-7 minutes until cabbage an tofu pok are tender and puff.

Once 5 minutes is up, add the udon, sea weeds and stir to mix well. Season to taste. Serve straight from the little saucepan with a cold beer. Enjoy!!!!!

Note: You may omit chili sauce. You can use beef, fish and chicken instead of tofu pok, cabbage and mixed frozen vegetables. You can add green leaves, snap peas or capsicums. Instead of Teriyaki chicken sauce you can use light soy sauce. You can use white wine vinegar instead of apple cider vinegar.

https://helenscchin.com/2024/11/23/udon-tofu-pok-vegetables-chili-tomato-soup/

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