Mushroom and tofu udon with yuzu kosho from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them (page 227) by Diana Kuan

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Notes about this recipe

  • christineakiyoshi on September 04, 2020

    This is a tasty dish with a citrus punch. Would use less udon in the future because it is a heavy noodle and makes the water pretty starchy. Will make again.

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