Japanese Udon Noodle Soup Food

JAPANESE UDON NOODLE SOUP

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.

JAPANESE NABEYAKI UDON SOUP

Steps:

• Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
• Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

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.

UDON NOODLE SOUP

Steps:

• In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
• Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP

Steps:

• Heat a large pot of water for cooking the udon noodles.
• Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
• Cook the udon noodles according to the package instructions.
• Divide drained, cooked udon into two large, deep serving bowls.
• Top with grated ginger, chopped green onion, and fish cake slices (optional).
• Pour in simmering broth to fill both bowls.
• Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
• Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.