[Toppings]
Atsuage (thick deep-fried tofu) or firm tofu
150 g
Eryngii mushrooms
2
Flour
As needed
Sesame oil
1 tbsp
Soy sauce
1 tbsp
Sugar
1 tsp
Water
1 tbsp
Spinach
50 g
Red onion
30 g
Corn kernels
60 g
Directions
[Soup] Mince the onion, garlic, and tomatoes. Heat olive oil in a pot and sauté the garlic and onion until browned. Add the tomatoes and cook until the liquid evaporates. Add the vegetable broth and bay leaf, and simmer for at least 5 minutes. Turn off the heat and add the S&B Curry Mix. Turn the heat back on and simmer over low heat, stirring occasionally.
Pour boiling water over the atsuage to remove excess oil (if using firm tofu, drain well). Pat dry, cut in half, then slice horizontally. Cut the eryngii mushrooms in half lengthwise. If large, cut them in half again. Lightly coat the atsuage and eryngii mushrooms with flour and sauté them in sesame oil. Mix the soy sauce, sugar, and water. Add to the pan and toss to coat the tofu and mushrooms.
Boil the spinach and cut it into 4 cm lengths. Roughly chop the red onion.
Boil the noodles and drain thoroughly.
Heat the soup and pour it into a bowl. Add the noodles and top them with the atsuage, eryngii mushrooms, spinach, red onion, and corn kernels.
