JAPANESE VEGAN UDON NOODLE SOUP
Steps:
- Gather the broth ingredients.
- In a medium saucepan, combine the vegetable broth with the pieces of ginger, soy sauce, rice vinegar, oyster or mushroom sauce, chili paste, and sugar. Stir to combine and bring to a boil. Cover the pot and reduce to a simmer.
- Allow broth to simmer for at least 10 minutes. Remove the pieces of ginger from broth and discard. Taste and season lightly with salt and pepper if needed.
- Gather the Chinese broccoli ingredients.
- In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil over medium heat. Cook 1 to 2 minutes or until fragrant.
- Add the Chinese broccoli. Sauté for a few minutes, or until the broccoli is just tender and a lively green color. Remove from the heat and set aside.
- Gather the ingredients for assembly.
- Prepare individual bowls by placing a serving of noodles in each, topping with the prepared Chinese broccoli, a generous amount of warm broth, some sliced green onions, chopped cilantro , and roasted peanuts. Serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, Sodium 1358 mg, Sugar 5 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
UDON WITH TOFU AND ASIAN GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
- Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
- Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.
UDON WITH MUSHROOM BROTH, CABBAGE, AND YAMS
Provided by Anna Thomas
Categories Soup/Stew Ginger Mushroom Low Fat Vegetarian High Fiber Dinner Lunch Tofu Sweet Potato/Yam Healthy Low Cholesterol Cabbage Noodle Lemongrass Soy Sauce Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- For broth:
- Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu. Transfer mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer. Add tamari and rice vinegar to broth. DO AHEAD: Can be made 1 day ahead. Cover and chill mushrooms. Cool, cover, and chill broth.
- For garnishes:
- Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using skimmer, transfer vegetables to separate bowls. Reserve cooking liquid. DO AHEAD: Vegetables can be cooked 2 hours ahead. Let vegetables and liquid stand at room temperature.
- Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.
- Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.
- Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS
Steps:
- Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
- Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
- Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
- Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
- Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
- Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
- Serve soup immediately in pot tableside, portioning into individual bowls.
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
JAPANESE UDON NOODLE SOUP
Make and share this Japanese Udon Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Japanese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the udon noodles according to the package directions; drain and set aside.
- In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
- Cook until the carrots are crisp-tender, 1-2 minutes.
- Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
- Add the mushrooms, cook for 30 minutes, and remove from heat.
- Place the miso on a medium bowl and add a ladleful of hot broth.
- Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
- Do not let the soup come to a boil, or the mixo will lose some of its flavor.
- Taste the soup for saltiness and add soy sauce to taste.
- Stir in the scallions.
- With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
- Ladle in the soup and serve hot.
Nutrition Facts : Calories 515.2, Fat 7.1, SaturatedFat 1.8, Cholesterol 14.4, Sodium 2720, Carbohydrate 86.7, Fiber 5.4, Sugar 10, Protein 24.2
UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
- Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
- Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.
Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g
JAPANESE TOFU NOODLE BOWL
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
Provided by Celia Brooks Brown
Categories Dinner, Main course, Soup
Time 30m
Number Of Ingredients 13
Steps:
- Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
- When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
- Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.
Nutrition Facts : Calories 478 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 5.02 milligram of sodium
VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES
This is a savory vegan soup with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.
Provided by Seema Jain
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
- While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 37.8 g, Fat 8.5 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 1.1 g, Sodium 817.4 mg, Sugar 6.4 g
SAUCY MISO MUSHROOMS WITH UDON NOODLES
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
- About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 3.4 milligram of sodium
JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON
Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Provided by mianbao
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into small pieces and salt lightly.
- Soak the shiitake in water until the tops (but not the stems) are soft.
- Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
- Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
- This is to remove some of the oil.
- Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
- Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
- Cut the green onion into thin slices.
- Peel the hard boiled eggs and slice horizontally.
- Stir the miso and dashi together and strain.
- Place miso mixture into a large pan; add the milk and just bring to a boil.
- Immediately lower the heat to simmer.
- Boil the udon in a lot of boiling water in a separate pan.
- Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
- Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
- When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
- Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
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