Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Noodles
Tofu
Soup
To serve
How it's done
Noodles
Cook the noodles in boiling salted water until al dente, drain, rinse with cold water, drain again.
Tofu
Heat the oil in a wide non-stick frying pan. Reduce the heat, gently fry the tofu over a medium heat until crispy, turning occasionally. Mix in the soy sauce.
Soup
Bring the stock to the boil in a pan. Add the lemon juice and all the other ingredients up to and including the yuzu kosho paste, stir. Add the spinach.
To serve
Divide the reserved noodles between the bowls, pour the soup over the top. Heat the tofu, add to the bowls of soup. Place the lemon slices on top, then garnish with the spring onions, coriander and sesame seeds.
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