Japanese Tang Oh Sukiyaki Noodles
A Japanese sukiyaki hotpot with sweet soy broth, silken tofu, glass noodles, and Aeroveg Japanese Tang Oh added at the very end to preserve its aromatic character.
Sukiyaki is Japanese comfort food at its most generous — sweet soy broth, silken tofu, mushrooms, and glass noodles simmering together at the table. Aeroveg Japanese Tang Oh (chrysanthemum greens) is the traditional green added to sukiyaki, and for good reason: its aromatic, slightly herbal bitterness cuts through the richness of the broth in a way nothing else does. This stovetop version brings it all together in one pot.
Method
- Make the broth. Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. Stir until sugar dissolves, about 2 minutes. Add dashi stock. Taste — it should be sweet, salty, and deeply savoury. Set aside.
- Prep the noodles. Drain soaked glass noodles and cut into manageable lengths with scissors.
- Start cooking. Heat a wide shallow casserole or deep frying pan over medium heat. Add a little neutral oil. Add spring onions and cook 1 minute.
- Add mushrooms. Add shiitake and enoki mushrooms. Cook 2 minutes until starting to soften.
- Pour in broth. Add the sukiyaki broth. Bring to a gentle simmer.
- Add tofu and noodles. Add silken tofu cubes and drained glass noodles. Simmer for 3 minutes until noodles are tender and tofu has warmed through.
- Add Tang Oh. Add Japanese Tang Oh in the final 2 minutes. Stir gently — it wilts quickly and retains its aromatic flavour. Serve directly from the pot into bowls. If using raw egg, crack into a small dish and use as a dipping sauce.
Aeroveg tip: Add Japanese Tang Oh in the final 2 minutes only. It’s fragrant and delicate — too long in the broth and its defining herbal character disappears.