PORK AND UDON NOODLE SOUP
Provided by Aaron McCargo Jr.
Time 5h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
- To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
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
CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
MAKE-IT-YOUR-OWN UDON NOODLE SOUP
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Provided by Margaux Laskey
Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course
Time 30m
Yield About 3 servings
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams
UDON NOODLE SOUP RECIPE
This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuobushi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser.
Provided by Wandercooks
Categories Soup
Time 10m
Number Of Ingredients 10
Steps:
- Cook udon noodles according to packet directions, or recipe if you're making them by hand.
- Place dashi powder, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.
- Slide cooked udon noodles into the soup base. Top with sliced spring onion, bonito flakes (katsuobushi) and chilli flakes or shichimi togarashi.
Nutrition Facts : Carbohydrate 5 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 987 mg, Fiber 1 g, Sugar 3 g, Calories 59 kcal, ServingSize 1 serving
BASIC UDON SOUP (基本うどん)
Enjoy a bowl of chewy udon noodles in savory broth in just 15 minutes from start to finish!
Provided by Caroline Phelps
Categories Soups
Time 15m
Number Of Ingredients 11
Steps:
- Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil and remove the kelp. Lower the heat, cover and simmer on low for 5 minutes. If you are using shiitake mushrooms for topping, add them to the broth and simmer together.
- Bring a pot of water to boil and add your udon noodles. Cook noodles according to the directions on the package. Save some of the water (about a cup), drain and set aside.
- Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
- Add a little of the hot udon water that you saved to dilute the broth if it's too strong.
Nutrition Facts : ServingSize 1 bowl, Calories 497 calories, Sugar 17.4g, Sodium 1683.7mg, Fat 6.7g, SaturatedFat 1.9g, UnsaturatedFat 1.2g, TransFat 0g, Carbohydrate 85.8g, Fiber 1.5g, Protein 13.3g, Cholesterol 192.8mg
UDON NOODLE SOUP
This udon noodle soup recipe made with a sumptious broth and loaded with flavorful veggies, noodles, and eggs is comfort in a bowl. Get ready for the cozy and delicious meal of your dreams!
Provided by Elaine Benoit
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Fill small saucepan with enough water to cover 2 eggs. Bring to a boil and add the eggs and set the timer for 7 minutes.
- Fill a bowl with cold water and add ice. As soon as the eggs are done, fish out of boiling water and add to ice water for 10 minutes. When timer dings, peel eggs and set aside.
- Start water for noodles. Bring to a boil. Once it boils, add noodles and bring to another boil. Cook for 10 minutes. Drain noodles and set aside.
- Heat Dutch oven on medium heat, once it heats up, add oil and let that heat up. Add onion and sauté for 10 minutes.
- Add mushrooms and sauté for 4 minutes.
- Add garlic and ginger and sauté for 1 minute.
- Add broth, soy sauce, vinegar and fish sauce and bring to a simmer.
- Add bok choy to broth and stir, cook for 1 minute. Remove from heat and set aside.
- If you are using a stone bowl see notes below on how to heat it up
- Add noodles to serving bowl, be generous. Ladle soup over noodles and cut an egg vertically and place in soup
- Serve
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 cup, Calories 371 kcal, Carbohydrate 62 g, Protein 18 g, Fat 6 g, Cholesterol 54 mg, Sodium 2491 mg, Fiber 5 g, Sugar 9 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
UDON SOUP
Udon Soup - A classic Japanese meal made with thick udon noodles in a flavorful broth. This is a delicious dish that can be made in less than 20 minutes!
Provided by madi
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Cook udon noodles according to the instructions on the packaging. Drain and rinse under cold water before setting aside.
- Bring a large pot of water to a boil. Add in dashi granules to the water along with dark and light soy sauce, sugar, and mirin. Bring to a simmer and let cook until the sugar and dashi have dissolved.
- Divide noodles and broth between 4 bowls and garnish with green onions and seven-spice. Serve immediately.
Nutrition Facts : Calories 133 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1597 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
UDON NOODLE SOUP
This delicious and wholesome Udon Noodle Soup comes together in less than half an hour and tastes just like in your local restaurant.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 19
Steps:
- In a pot filled with water bring to 4 eggs to a boil, take off the heat and let it sit in hot water for 5 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.
- In a separate pot heat the oil and add minced onion, cook for 5 minutes, add garlic and ginger and cook over low heat for 30 seconds, then add the chicken stock, dark soy sauce, fish stock (Dashi or Tsuyu) and udon noodles ,cook until noodles are done, approximately for 12 minutes.
- Meanwhile heat the oil in a frying pan and add ginger, garlic and cook briefly over medium heat. Turn up the heat and add ground pork, soy sauce and mirin if using, cook until the pork is done.
- Divide among 4 bowls and top with shredded green onions, carrots cut into matchsticks, soft set egg, cut up nori sheets and sesame seeds.
Nutrition Facts : Calories 563 kcal, Carbohydrate 49 g, Protein 37 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 173 mg, Sodium 1528 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SIMPLE UDON SOUP
All you need are udon noodles and broth. This soup is my all-time favorite because it's healthy, filling, warm, and able to be personalized. See my other recipes for dashi stock. OR dissolve instant dashi stock. OR just use chicken stock.
Provided by Secret Teenage Chef
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
- Boil dashi.
- Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
- Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
- Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.
Nutrition Facts : Calories 561.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 206.6, Sodium 2204.5, Carbohydrate 92.8, Fiber 6.4, Sugar 2.4, Protein 27.9
15 MINUTE SPICY UDON STIR FRY
You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time consuming!
Provided by Jennifer
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
- In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
- If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
- Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Nutrition Facts : Calories 480 kcal, Carbohydrate 80 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Sodium 2729 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
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
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If it was raining soup, I would go out with forks.
Provided by quickbitechef
Categories Clear Soup
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pan bring vegetable broth to a boil, lower heat and let it simmer. In the meanwhile get started on the below step.
- Heat the olive oil in a medium saucepan over medium heat; add garlic and onion, saute until light brown. Add all the remaining vegetables, udon noodles and soy sauce. Season with the salt, and cook until tender, about 3-4 minutes. To this add the vegetable broth and let the it simmer for 5-6 minutes, check noodles for thorough cooking. Season with freshly ground pepper and additional salt, to taste.
Nutrition Facts : Calories 195.8, Fat 14, SaturatedFat 2, Sodium 1563.6, Carbohydrate 14.8, Fiber 4.4, Sugar 4.7, Protein 5.6
UDON NOODLE SOUP WITH TOASTED MOCHI (CHIKARA UDON)
This simple Udon Noodle Soup with Toasted Mochi hits the spot any time of the day! The chewy mochi is unbeatable, but you can easily customize the rest of the toppings. To make it a vegan version, use kombu and shiitake dashi for your soup broth.
Provided by Namiko Chen
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Gather all the ingredients. Start bringing a big pot of water to a boil over medium-high heat.
Nutrition Facts : Calories 504 kcal, Carbohydrate 105 g, Protein 14 g, Fat 1 g, Cholesterol 1 mg, Sodium 874 mg, Fiber 6 g, Sugar 31 g, ServingSize 1 serving
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
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
QUICK AND EASY UDON NOODLE SOUP
This quick and easy udon noodle soup is ready in just 30 minutes and can be easily customized to a variety of ingredients to suit wha tyou have on hand.
Provided by Jennifer
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- Add cooking oil to a large soup pot and heat over medium-high heat on the stove top. Add the mushrooms and season with a bit of salt and pepper. Cook, stirring, until golden. Remove to a bowl and set aside.
- In the same pot, add a touch more oil, if it is dry, then add the garlic, red pepper flakes and ginger (or ginger paste) and cook, stirring, about 30 seconds. Add the broth, soy sauce, fish sauce and sesame oil. Bring the broth to a simmer. Add udon noodles and cook until tender (frozen udon will take longer than shelf-stable).
- Add spinach (or other greens) to the pot, together with the reserved browned mushrooms, green onion and cilantro. Stir in Asian chili garlic sauce, if using, to taste. Cook soup a bit longer to allow the flavours to blend. *If soup becomes too thick, add a bit more broth or water, as needed.
- To finish, add juice of 1/2 lime to the soup. Stir in. Taste soup and salt well, as needed (and/or alternately, add a bit more soy sauce, which will add some saltines to the soup, as well).
- To serve, ladle soup into bowls and serve with additional green onion, cilantro, sesame seeds and additional Asian chili garlic sauce.
Nutrition Facts : Calories 214 kcal, Carbohydrate 33 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2107 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
UDON NOODLE SOUP
This was my first attempt at making this soup one late night in my 'test kitchen'. I love the udon noodle. This is what I came up with, with what I had on hand. Add meat to the soup, if desired.
Provided by Theiss
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
- Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
- Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
- Ladle soup into bowls and top with sliced onions and bean sprouts.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 51.7 g, Cholesterol 2.5 mg, Fat 1.9 g, Fiber 4.9 g, Protein 8.1 g, SaturatedFat 0.2 g, Sodium 2567.6 mg, Sugar 21.1 g
SIMPLE UDON NOODLE SOUP (KAKE UDON)
How to make delicious, delicate Kake Udon. The base of all great udon dishes. (Serves 4-5)
Provided by Yuto Omura
Categories Noodles
Time 1h
Number Of Ingredients 10
Steps:
- First, remove and discard the heads of the niboshi (dried sardines).
- Pour 1l of cold water into a pot.
- Add the niboshi and kombu. Leave to soak for 30 minutes.
- After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
- Allow the dashi to heat up until small bubbles start to appear, then turn off the heat. Do not let it boil.
- Take a large heatproof bowl and place a sieve lined with kitchen paper inside.
- Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl.
- Boil the udon according to the instructions on the packaging.
- Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
- Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin.
- Turn off the heat and add 1/2 tsp salt. Mix well.
- Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
- Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
- Divide the broth evenly into each bowl and top with spring onion and your choice of extra toppings.
- Enjoy!
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UDON NOODLE SOUP WITH CHICKEN & MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (6)Total Time 30 minsCategory Soups And StocksCalories 520 per serving
- Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.
- Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.
- Remove the chicken and garlic from the pan and set aside (this prevents the chicken from drying out while the mushrooms are cooking). Add the sliced mushrooms and cook until they're tender. Stir in the mirin and 1 teaspoon soy sauce and cook for another minute. Stir the chicken and garlic back in.
- Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish with scallions and serve.
BEEF UDON (NIKU UDON) - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (6)Category MainCuisine JapaneseTotal Time 20 mins
- Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).
- Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.
- Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.
12 UDON RECIPES THAT WILL IMPRESS EVEN THE PICKIEST NOODLE ...
From thesmartlocal.com
- Kake udon. Kake udon (かけうどん) is the perfect udon dish for someone who enjoys eating noodles with no frills. The boiled and drained udon noodles are served in a bowl of hot dashi broth, then topped with a generous amount of spring onions and sometimes kamaboko, a type of Japanese fish cake.
- Kitsune udon. Kitsune udon (きつねうどん) is made by simply topping a bowl of kake udon with aburaage (油揚げ), which are thin slices of deep-fried seasoned tofu pouches.
- Tsukimi udon. Eggs are a mainstay of Japanese cuisine. You can find them rolled, half-boiled, steamed, and even raw. Tsukimi udon (月見うどん), or “moon viewing” udon, comprises a raw egg yolk set atop a bed of udon noodles.
- Tempura udon. For some additional texture, try tempura udon – hot udon noodles paired with crispy pieces of fried vegetables and shrimp.
- Kakiage udon. Kakiage udon (かき揚げうどん) features the titular kakiage, which is a type of vegetable tempura. Vegetables such as carrots and onions are julienned – chef speak for “thinly sliced” – and coated with a tiny amount of tempura batter.
- Niku udon. While the name “niku udon” (肉うどん) translates to “meat udon”, most niku udon in Japan are typically served with beef.
- Zaru udon. The heat of summer is too much for piping hot bowls of udon noodles, which is why the Japanese came up with zaru udon (ざるうどん).
- Bukkake udon. Bukkake udon (ぶっかけうどん) is another cold udon dish enjoyed during the hotter months. Thick wheat noodles are served chilled with cold dashi broth poured over it, then topped with simple condiments such as grated ginger and green onions.
- Nabeyaki udon. Winter is upon us and what better way to warm ourselves up than with a piping hot nabeyaki udon (鍋焼きうどん)? Instead of being served in normal bowls, nabeyaki udon is cooked and served in donabe (traditional Japanese earthenware pots; どん鍋).
- Curry udon. As amazing as curry rice is, there’s only so much rice you can consume before it gets repetitive. Enter curry udon.
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From thefoodietakesflight.com
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