We've had this before and really enjoyed it, especially the two types of ginger (fresh grated and pickled sushi ginger). The original recipe uses soba noodles, but I've struggled to find them recently, and udon noodles work just fine. The crispy fried tofu in this is lovely. I took the time and effort to press my tofu before using it, partly because I didn't have the firmest tofu I usually use for frying (ToFoo). We also like the radishes, and the seeds. It's all good!
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