Authentic Japanese Udon Noodle Soup Recipe

Basic Udon Soup (Kake Udon) Pickled Plum

WEBApr 12, 2024 · Lower the heat, cover and simmer on low for 5 minutes. If you are using shiitake mushrooms for topping, add them to the broth …

Rating: 5/5(3)
1. 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.
2. 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.
3. Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
4. Add a little of the hot udon water that you saved to dilute the broth if it’s too strong.

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Kitsune Udon きつねうどん • Just One Cookbook

WEBMay 27, 2020 · Bring a large pot of water to a boil for 2 servings udon noodles. My favorite udon is frozen Sanuki udon. Reheat the …

Rating: 4.6/5(171)
1. Gather all the ingredients. Before we start: It's really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi because the broth tastes so much better! It only takes less than 30 minutes to make. For vegetarian/vegan, please use Kombu Dashi.
2. Put the kombu and 2 ½ cup water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. Kombu’s flavor comes out naturally from soaking in water. If you don’t have time at all, skip soaking.
3. In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Once boiling, turn off the heat or cover and keep on a low simmer.
4. Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices. Slice the Narutomaki fish cake into 1/8 inch (3 mm).

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Udon Noodle Soup with Chicken & Mushrooms The …

WEBMay 11, 2016 · Add the sliced fresh shiitake mushrooms and cook until they’re tender. Stir in the mirin and 1 teaspoon soy sauce and cook for …

1. 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.
2. 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.
3. 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.
4. 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.

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