Buttery Tomato & Soy Broth Udon with Aburaage
Umami-Rich & Comforting
Creamy, lactose-free, and family-friendly. This comforting udon is simmered in a rich tomato and soy milk broth, finished with tender aburaage. Easily cooked with the rice cooker’s 'Open-Lid Cooking' function, no stove required.
What to prepare
30 minutesPreparation Time: 10 minutesDifficulty:EasyNutrition per serving
-
Calorie189
-
Fat3g
-
Carbohydrate31g
-
Protein9g
Ingredients
Aburaage
- 100 mlWater
- 15 gSoy Sauce
- 5 gSugar
- 1 pcAburaage
- 15 mlMirin (Optional)
Sauteed Garlic Oil
- 25 gGarlic (Sliced)
- 10 gOlive Oil
Broth Base
- 70 gCherry Tomato
- 70 gTomato Paste
- 30 mlMirin (Optional)
- 300 mlSoy Milk (Unsweetened)
- 100 mlWater
- 30 gSoy Sauce
- 12 gBonito Powder
- 200 gUdon
Garnish
- 1 pinchFurikake
Steps
1) Prepare aburaage & sautéed garlic oil ahead.
2) Add sauteed garlic oil and cherry tomato, tomato paste, mirin, soy milk, and water into the pressure cooker.
3) Select Open-lid Hotpot | 10 mins, press “Start” to cook uncovered. Stir while cooking.
4) Once boiled, add soy sauce and bonito powder. Stir to combine. (Cooking Tip: Open-lid cooking with stable heat makes cooking easy)
5) Pour tomato broth onto cooked udon.
6) Place cooked aburaage on top. Top with furikake.
(ABC Tip: Make it fun with custom toppings for children.)
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