Shoyu Koji Noodle Soup - with Tempeh, Spring Onions, Bok Choy and Mooli Kimchi/TMP

Dashi

• 5 large dried shiitake mushrooms
• 1 litre water
• 2 sheets Nori

Cooking instructions

1. Place the mushrooms in a pot with the water. Cover and soak for at least 30 minutes, or ideally overnight.
2. Bring the water to a simmer, (80°C) then add then Nori. Do not boil. Cook for about 5 mins.
3. Remove the mushrooms and squeeze out any excess liquid. You can thinly slice and saute these for later use.
4. Strain the dashi through a fine-mesh sieve to remove any sediment.
5. Then flavour the dashi with 2-3 tbsp Shoyu Koji. set aside for later on.

Finish the soup

Additional ingredients:

• 150g Baked Tempeh (cook 200g Tempeh)
• 3 leaves bok choy per soup.
• Thinly sliced spring onions for the garnish.
• Saute the shiitake mushrooms and use them as a garnish.
• Mooli Kimchi for the garnish.
• Udon Noodles

Cooking instructions

1. Cook the udon noodles according to the instructions.
2. Place inside the bowl, add the Tempeh, bok choy, and shiitake mushrooms.
3. and then add the dashi, make sure the dashi is warm/hot.
4. Followed by the Kimchi mooli and spring onions.
5. Option can even add the Pickled Turmeric Mooli too.