JAPANESE NABEYAKI UDON SOUP
This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!
Provided by jaime
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g
VEGETARIAN UDON NOODLE SOUP
This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.
Provided by Lauren Grant
Categories Healthy Asian Noodle Recipes
Time 35m
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions; drain and set aside.
- Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
- Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
- Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.
Nutrition Facts : Calories 325 calories, Carbohydrate 31 g, Fat 15 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, Sodium 794 mg, Sugar 9 g
JAPANESE UDON VEGETABLE SOUP
I love soup in those large authentic pho bowls (54 ounce). The key to any soup is the stock, and the beginning of any great soup is its base and what you like to do to doctor it up with. Making this soup is a lot easier than you probably think it's going to be. Once you have a broth, then most of the work is preparing the vegetables to be a garnish for your soup.
Provided by James
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over medium heat until hot, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 88.3 g, Cholesterol 0.1 mg, Fat 3.2 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 2515 mg, Sugar 3.7 g
UDON NOODLE SOUP RECIPE WITH MISO
Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms, but you can use fresh shitake or just regular white button mushrooms. If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Cook the udon noodles according to the package directions, drain and set aside.
- In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.
- In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
Nutrition Facts : Calories 346 kcal, Carbohydrate 67 g, Protein 15 g, Fat 2 g, Sodium 2761 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
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 NOODLE SOUP
A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.9 milligram of sodium
UDON NOODLE SOUP (KAKE UDON)
Thick chewy noodles served in soy sauce based dashi broth, this simple Udon Noodle Soup is called Kake Udon in Tokyo and Su Udon in Osaka.
Provided by Namiko Chen
Categories Soup
Time 15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
- Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
- Follow your mentsuyu bottle instructions to make the broth.
- In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
- Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
- Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
- Drain the noodles into a colander and run under cold water.
- Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
- Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.
Nutrition Facts : Calories 271 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving
TEMPURA UDON RECIPE (SHRIMP AND VEGETABLES)
Tempura udon is a popular Japanese dish full of flavours and textures. However, you do not have to travel far to try it out. This tempura udon recipe is easy to make and will be handy when your cravings for some noodles kicks in.
Provided by Serena Josrin
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- On a chopping board, decapitate and devein the prawns. Then, make three slits on each of them.
- In a bowl, add the flour and iced water. Then, whisk the mixture briefly. Prepare Panko crumbs in a separate bowl. Dip the prawns into the batter and cover them with Panko crumbs.
- Fill a deep pan with oil and heat until 180c. Add the prawns into the oil and fry until golden brown. Once cooked, place them on a paper towel or oil tray to remove excess oil.
- Place them on a plate and set them aside. We will top the tempura udon bowl with these prawns for serving later.
- In a saucepan with medium heat, add the Dashi stock. Then, add soy sauce and mirin. Bring the soup to a boil.
- Once it boils, turn off the heat and set it aside.
- In a pot, add some water and add the noodles. Cook according to the instructions on the packaging or let it cook for 1-2 minutes until tender. Drain the noodles and serve in two bowls.
- Pour the soup over the noodles. Top with shrimp tempuras and narutomaki fish cakes. Garnish with chopped scallions and add a little bit of shichimi for some spice. Enjoy your tempura udon while it's hot!
Nutrition Facts : Calories 390 kcal, Carbohydrate 74 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1191 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
MISO UDON NOODLE SOUP (MISO NIKOMI UDON)
Steps:
- Gather the ingredients.
- Cook the udon noodles in a medium pot of boiling water for 2 minutes.
- Drain well and set aside.
- In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Reduce heat to medium.
- Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl.
- Then, pour the miso mixture into the broth, stirring to combine.
- Add sake and sugar to the miso broth. Bring to a boil over high heat.
- Reduce the heat to medium. Add the chicken and stir occasionally until cooked through.
- Add udon noodles and increase the heat to medium-high.
- Add sliced aburaage (fried tofu), green onion, and the kamaboko (fish cake), if using.
- Add the egg, if using, cover, and cook until the egg white is opaque, the yolk is cooked to your liking, and the noodles are tender, about 2 minutes. Remove from the heat.
- Serve the miso udon noodle soup in the earthenware pot, or alternatively, transfer to a bowl, garnish with the togarashi, if using, and serve.
Nutrition Facts : Calories 901 kcal, Carbohydrate 41 g, Cholesterol 305 mg, Fiber 5 g, Protein 94 g, SaturatedFat 11 g, Sodium 1763 mg, Sugar 9 g, Fat 43 g, ServingSize 1 bowl (serves 1), UnsaturatedFat 0 g
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