Tofu Pouch with Soba Noodles
Soba Noodles Wrapped in Tofu Pouches: A Delightful Recipe
On hot days when you lack appetite or feel too lazy to cook, this ‘Tofu Pouch with Soba Noodles’ is a perfect recommendation! It’s visually appealing, incredibly simple to make, and deliciously satisfying for your family. (Recipe adapted from Babi’s.)
Soba Noodles (per serving)- 6 Aburaage (fried tofu pouches)
- 1 serving soba noodles (about a handful between thumb and index finger)
- 1/2 to 1 carrot
- 2 eggs
- 2 slices pickled daikon radish (takuan)
- Pinch of salt
Soba Noodle Seasoning- 1/2 Tbsp oyster sauce
- 2 Tbsp vinegar
- 1.5 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 tsp wasabi
- 1 Tbsp sesame oil
- 1/2 Tbsp oyster sauce
- 2 Tbsp vinegar
- 1.5 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 tsp wasabi
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
For the tofu pouches, use the square, pre-made aburaage available in stores. The brand I used was Japanese and quite salty, so I briefly blanched it in hot water and then squeezed out the excess moisture thoroughly. A packet usually contains 15 pouches, and about 6 pouches filled with a handful of soba noodles were enough for my family of three. Adjust the amount of soba noodles based on the size of your aburaage.
Step 2
Since cooking instructions can vary by brand, prepare the soba noodles exactly as directed on the package. Once cooked, immediately rinse them under cold running water to remove any sliminess, then drain them well in a colander. Repeat this rinsing and draining process about 2-3 times to ensure the noodles are perfectly al dente. After draining, gently toss the noodles with the seasoning ingredients.
Step 3
[Soba Noodle Seasoning Ingredients] Mix 1/2 Tbsp oyster sauce, 2 Tbsp vinegar, 1.5 Tbsp sugar, 1/2 Tbsp minced garlic, 1/2 tsp wasabi, and 1 Tbsp sesame oil. Feel free to adjust the sweetness and tanginess to suit your personal taste. 
Step 4
Carefully fill the blanched and squeezed aburaage pouches with the seasoned soba noodles. Thinly slice the carrot and briefly blanch it in boiling water, seasoning with a tiny pinch of salt. Prepare a thin omelet (tamagoyaki style) by seasoning the eggs with a pinch of salt, then thinly slice it into matchsticks. Blanch the green parts of spring onions in boiling water, then tear them into strips wide enough to be used for tying.
Step 5
Place the blanched carrot strips and egg omelet strips on top of the filled aburaage pouches. Tuck 2 thin slices of pickled daikon radish in between these toppings. (Using too much pickled daikon can overpower the flavor, so 2 slices are generally sufficient.) Finally, use the blanched spring onion strips to tie the aburaage pouches securely.
Step 6
Using approximately one handful of soba noodles (the amount held between your thumb and index finger) per serving, I made 6 tofu pouches. They look beautiful, are incredibly easy to eat, and with just a little effort, these ‘Tofu Pouches with Soba Noodles’ can truly awaken your loved ones’ appetites. They also make a wonderful and impressive dish for guests!
