Myeongran Cream Pasta (with Tofu Skin Noodles)
Healthy and Delicious Myeongran Cream Pasta Recipe Using Tofu Skin
Enjoy a healthy and delicious Myeongran Cream Pasta made with tofu skin, a family favorite! This recipe offers a satisfying meal with a wonderful flavor profile and fewer calories, making it a great diet-friendly option.
Ingredients- 10 sheets of dried tofu skin (or yuba)
- 4 portions of pollack roe (myeongran)
- 7-8 cloves garlic, sliced
- 2-3 Korean chili peppers (cheongyang peppers), finely chopped
- 1/2 onion, diced
- 1 stalk green onion, chopped
- 250ml heavy cream
- 200ml milk
- 1/2 tsp chicken stock
- 1 handful of blanched broccoli florets
- 3-4 dried red chili flakes (peperoncino)
- Parmesan cheese, for garnish
Cooking Instructions
Step 1
First, prepare your vegetables. Dice the onion into bite-sized pieces, thinly slice the garlic, and finely chop the Korean chili peppers and green onion.
Step 2
Prepare the pollack roe. You can either scrape out the roe with a fork or chop it into rough pieces. If using just the roe, scraping it off with the back of a knife is efficient.
Step 3
Today, we’re using ‘dried tofu skin’ as a unique pasta noodle! Made from Korean soybeans, it’s high in protein and low in calories, making it a family favorite. Store it frozen after opening for long-term enjoyment, or in the refrigerator for up to 5 days.
Step 4
Dried tofu skin comes in various forms. Today, we’re using ‘po doufu’ (pressed tofu skin), which is slightly thicker than regular yuba. It offers a unique texture, not quite like traditional tofu, and each sheet is quite large, making it easy to work with.
Step 5
We’ll prepare the dried tofu skin to resemble pasta noodles. Cut it into long strips of your desired thickness using scissors or a knife. Rolling it up before cutting helps create uniform noodle shapes.
Step 6
Gently shake the cut tofu skin strips to separate them into individual strands, much like fresh pasta.
Step 7
To soften the dried tofu skin, blanch it in boiling water for about 2 minutes. This process not only makes the texture much smoother but also brings out a subtle, pleasant aroma characteristic of tofu.
Step 8
After blanching, drain the tofu skin noodles in a colander without rinsing them in cold water. They will continue to soften slightly from the residual heat.
Step 9
Now, let’s make the pasta sauce. Heat a little oil in a pan, add the sliced garlic and diced onion, and sauté until fragrant.
Step 10
Once the garlic aroma is released and the onions become translucent, add the prepared pollack roe and sauté together. Break up the roe gently as you stir to prevent clumping.
Step 11
Add the chopped Korean chili peppers for a bit of spicy kick and sauté briefly to infuse their flavor. Feel free to add more if you enjoy spicier food.
Step 12
Pour in the heavy cream and milk, add the chicken stock, and stir well. Bring the mixture to a simmer, allowing the cream sauce to thicken.
Step 13
Add 3-4 crushed dried red chili flakes (peperoncino) for a spicy, aromatic touch and let it simmer. (Tip: Add more if you like it very spicy, but start with a few and adjust to your taste!)
Step 14
Once the sauce is bubbling, add the blanched and drained tofu skin noodles. Stir gently to coat the noodles evenly with the sauce, and simmer for 1-2 minutes.
Step 15
Finally, add the blanched broccoli florets and stir-fry briefly. This adds color and nutrients to the dish.
Step 16
Season with freshly ground black pepper to taste and serve immediately. Enjoy while hot!
