Hearty Yudofu

Enjoy the refreshing taste of tofu with two kinds of punchy sauce.

Hearty Yudofu
Photographed by Masaya Suzuki

Recipe by



Beans & Tofu



Calorie count is per serving

Ingredients (Serves 2)

  • 2 blocks momen-dofu (800 g)

    Tofu which has been compressed to take away the moisture. Its firm texture makes it ideal for cooking.

  • 1 bunch Chinese chives
  • 1/4 head cabbage
  • 1 carrot
  • 1 tbsp granulated chicken stock (Chinese-style)
  • 1 packet instant ramen noodles
  • [Garlic-miso sauce]

    • 1 clove garlic (grated)
    • 1 1/2 tbsp miso
    • 1 1/2 tbsp white sesame paste
    • 1 tbsp sugar
    • 1 tbsp water
    • 1/2 tbsp soy sauce
    • 1 tsp sansho powder

      A Japanese spice made from powdered ripe sansho or Japanese pepper berries.

  • [Kimchee sauce]

    • 120 g Chinese cabbage kimchee (store-bought, finely chopped)
    • 5 cm piece naga-negi long onion (green part, finely chopped)
    • 3 tbsp yakiniku meat dipping sauce (store-bought)



Cut each block of tofu into 6 pieces. In a pot, combine the granulated chicken stock and 800 ml of water, and heat over medium heat. Add the tofu to warm it.


Cut the Chinese chives into pieces 1/4 their length and cut the cabbage into pieces about 5x5 cm in size. Peel the carrot, then use the vegetable peeler to make carrot "ribbons" 1 cm wide. Combine the ingredients for each of the [garlic-miso sauce] and the [kimchee sauce].


When the tofu has warmed up, serve it with the two dipping sauces. Put the cabbage and carrot into the pot and quickly cook through. Dip the Chinese chives in the soup in the pot just before eating. Eat the vegetables with the dipping sauce, like the tofu.


When the tofu and vegetables are all gone, add the noodles from the instant ramen noodles to the pot and simmer as shown on the package. Mix the dipping sauces with the soup from the pot to taste, then dip the noodles in the diluted sauce and eat.