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Potato Noodle Power Bowl

The miso-flavored dashi broth is a savory and robust soup that is sure to please. The yellow potato noodles have a delightful al dente texture and are complemented by fresh edamame and mushrooms. The tangy wakame seaweed salad adds a delightful crunch and a hint of umami. The chili garlic crisp tofu is a delicious addition, and the garnish of sliced scallions and black sesame seeds adds a pop of color and flavor. All in all, this dish is a delicious and satisfying meal.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 4
Potato Type: Yellow
Prep Method: Boiled

Dish

Soup

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

The miso-flavored dashi broth is a savory and robust soup that is sure to please. The yellow potato noodles have a delightful al dente texture and are complemented by fresh edamame and mushrooms. The tangy wakame seaweed salad adds a delightful crunch and a hint of umami. The chili garlic crisp tofu is a delicious addition, and the garnish of sliced scallions and black sesame seeds adds a pop of color and flavor. All in all, this dish is a delicious and satisfying meal.

Ingredients

+

Potato Noodles

  • 1/2 lb. (226 g) Yellow potatoes, julienne (matchsticks)
+

Broth

  • ½ qt (473 ml) Water
  • 2 tsp (16 g) Dashi powder
  • 1 tsp (5 g) Miso paste
+

Wakame seaweed salad

  • ¼ cup (4 g) Wakame seaweed
  • 1 tbsp (15 ml) Rice wine vinegar
  • ½ tsp (3 ml) Sesame oil
+

Chili garlic crisp tofu

  • 1 tbsp (15 g) Chili garlic crisp
  • 1/2 cup (124 g) Tofu, firm, cubed
+

Toppings

  • ½ cup (42 g) Edamame
  • ½ cup (50 g) Mushrooms, sliced (cremini, oyster, shitake, etc.)
  • 1/8 cup (13 g) Scallions, sliced
  • 1 tsp (3 g) Sesame seeds

Preparation

  1. Gather all ingredients and equipment needed.
  2. Rinse and peel yellow potatoes. Using a mandolin or large sharp knife, julienne potatoes or slice into a matchstick shape and hold them in cold water. Drain before using. In a large pot, add potatoes and cover in cold water. Turn on the heat to medium-high and bring to a simmer, cook for 10 minutes just until the starch is removed. Then drain the potatoes and place them in an ice batch. Drain and set aside.
  3. To make chili garlic crisp tofu, slice tofu into cubes and place in a bowl, add chili garlic crisp and toss to combine.
  4. To make wakame seaweed salad, place wakame seaweed in water to rehydrate, drain and squeeze excess water, and place in a bowl, add rice wine vinegar, and sesame oil and gently mix until combined.
  5. To make the broth, in a large pot on medium-high heat, add water, dashi powder, and miso and stir and bring to a low simmer.
  6. To serve, in individual bowls, add potato noodles, wakame seaweed salad, edamame, chili garlic crisp tofu, mushrooms, and ladle hot broth over and garnish with scallions and sesame seeds.

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Nutrition Facts Per Serving

Calories

220

Fat

4g

Sodium

160mg

Cholesterol

5mg

Vitamin C

10.73mg

Carbohydrates

27g

Fiber

8g

Protein

21g

Potassium

920mg

Sugar

6g

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