Another unusual tofu, fava bean this time.

It's REALLY tasty! Also tried making unohana and Kongbiji jjigae from the okara, and noodle soup from the whey. No matter what I try to make from okara, it always has a slightly offputting texture that I suppose you just have to adjust to? Not bad, just odd. The soup, however, somehow tastes EXACTLY like Campbell's chicken noodle! No meat involved, just whey, noodles, veggies, and a bit of mirin.

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