WebStep 1. In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes. Add broth, soy sauce and rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, …
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WebHeat 1 tablespoon neutral oil into a large pot over medium heat. Add the shallot and cook, stirring occasionally, for 5–6 minutes until it softens. Add the strips of …
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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. Cook noodles according to package directions; drain and set aside. Meanwhile, heat oil in a large pot over medium heat.
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.
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.
Consider these tips to make the most of your noodle soup: 1. Use store-bought or homemade ingredients. Tailor the ingredients to suit the time and supplies you hand on-hand. Make homemade udon noodles, or opt for store-bought fresh, dried, or frozen udon noodles.