Soboro with Shirataki Noodles and Koya Dofu

• 170 grams Shirataki noodles
• 3 Koya dofu (freeze-dried tofu)
• 5 tbsp Soy sauce
• 4 tbsp Sugar
• 3 tbsp Mirin
• 3 tbsp Sake
• 3 tsp Chicken soup stock granules
• 2 tsp Ginger

1. Combine the ingredients.
2. Rinse the shirataki noodles and cut into small pieces.
3. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
4. Soak the koya dofu in water or hot water to rehydrate.
5. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
6. Dry-roast the chopped shirataki noodles.
7. Add the koya dofu and dry-roast some more.
8. Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula.
9. Be careful not to scorch it.
10. Agitate the skillet to make the liquid evaporate.
11. Once all the liquid disappears, turn off the heat.
12. Stir well until the steam from skillet cools down.
13. (Be carefully not to let it get too soggy.)

noodles, dofu, soy sauce, sugar, mirin, sake, chicken soup stock granules, ginger

Taken from cookpad.com/us/recipes/146055-soboro-with-shirataki-noodles-and-koya-dofu (may not work)