Udon Soup Food

SIMPLE UDON SOUP

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.

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.

UDON SOUP

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.

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.

MONGOLIAN BEEF UDON

Steps:

• In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
• Meanwhile, whisk together sauce ingredients and set aside.
• Heat the 2 tsp. of vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
• Serve garnished with sliced green onion and sesame seeds.

VEGETARIAN UDON NOODLE SOUP

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.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

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.

BASIC UDON SOUP (基本うどん)

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.

UDON NOODLE SOUP

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