Asian Tofu Noodle Bowl

Team: The Tofoodlers

Host School: mount abraham

Age Group: Middle School


5 inches Ginger; Loosely chopped

2 cups  Dried Shiitake Mushrooms 

½ cup  smoked tempe

1 sheet  Kombu seaweed

1 cup Green part leeks

3 Scallions

1 clove garlic

4 Tbsp Mirin

¾ cup Tamari

10 cups water

2-3 Chipotle Peppers 

Julienne    red radishes

Cookie cut     Leafy Green

Julienne    Carrot 

Slice        Dried shiitake, sliced: from broth making

Garnish    Cilantro

1 ½ tsp     Mirin



4 cups     all-purpose flour

2 tsp        salt

8        Eggs

¾         Milk

1 block    Extra firm tofu; water pressed and dried

3 Tbsp    corn starch

½ cup        Oil for frying

I Tbsp        Dark miso

2 tsp         Sesame oil

2 Tbsp     mirin


Preparation Instructions

Place all the ingredients*except chipotle peppers* in a soup pot and bring to a boil. Simmer on low to medium heat for 30 minutes. Take off the heat and add peppers steep for 2 minutes and strain saving broth. Reserve the mushrooms for the noodle bowl.

    Boil water. In a separate bowl, mix flour, eggs, milk, and salt. Stir the batter until it is all combined and starts to bubble. Then add in cilantro.  Let the batter sit for 7 minutes. Lightly spray ricer with oil. Slowly push the dough through the ricer into boiling water. When the spaetzle floats, use a strainer to remove from boiling water. 

Cut tofu in ¾ inch squares. Remove moisture from tofu. Coat in cornstarch. Heat pan on stove. Heat oil on a nonstick skillet. Add tofu to the pan and create a single layer. After about 2 minutes check on the downside of the tofu, once golden flip tofu, repeat till all sides golden. Take off heat and layout on a single layer on a paper towel to cool.


Toss warm tofu in sauce.