Vegan Tonkotsu Udon

Chef Yuko Kajino

Chef Yuko Kajino is the Executive Corporate Chef of M Café de Chaya in Los Angeles, where he brings nearly two decades of culinary expertise to his role. A graduate of L'Ecole Culinaire Tsuji in Japan, he has served as Executive Chef for the Chaya Restaurant Group and specializes in creating simple, perfectly seasoned cuisine that blends Japanese tradition with California freshness.

Tare Sauce

1. Combine [A] in a small pot.

2. Bring to a gentle boil.

3. Simmer for 2 minutes to let the flavors meld.

4. Remove from heat and set aside.

Prepare the Umami Soup Base

1. In a saucepan, add 2 cups of water.

2. Mix in the Kayanoya Original Vegetable Stock Powder.

3. Bring to a boil, then turn off the heat and let it infuse for 2 minutes.

4. Whisk in the tare sauce, miso, salt, and oat milk until smooth.

Assemble the Noodle Bowl

1. Cook the udon or ramen noodles according to package directions.

2. In another pan, bring the broth to a simmer.

3. Add the cooked noodles and vegetables, and simmer for about 2 minutes or until the vegetables are crisp-tender.

4. Transfer everything to warm soup bowls.

5. Top with teriyaki tofu, crispy onions, cilantro, sesame seeds, and a drizzle of aroma oil or chili crisp garlic oil.

6. Serve immediately and enjoy.