Easy Udon 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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Udon Noodle Soup Easy, healthy, light & refreshing

WEBApr 23, 2018 · Step 1 - Make the broth by sautéing the onions, garlic and ginger. Then add the cinnamon, lemongrass and star anise, followed by …

1. Warm a large pan over a medium heat and add 2 teaspoons sesame oil (to make oil-free sauté in a few tablespoons of water instead, adding more throughout as needed to stop sticking).
2. Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.
3. Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.
4. Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.

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15 Minute Udon Noodle Soup with Miso Steamy Kitchen Recipes

WEBJul 20, 2017 · Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the …

1. Cook the udon noodles according to the package directions, drain and set aside.
2. 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.
3. 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.

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