Mild Udon Noodle Soup

It become nicely well worth the effort because the mild but savory, umami-loaded broth flawlessly accompanied the slippery, chewy, oversized udon noodles as I slurped away.  And reality be advised, the real attempt placed into making this scrumptious udon noodle soup became insanely minimum. 15 mins from concept to tummy is a ratio i'm able to get in the back of! I call it mild udon noodle soup because, greater frequently than now not, udon is served with a deep fried element like tempura or aburaage. maintaining this udon recipe lean and clean supposed there has been no want to nap-the-food-off before getting returned to the workday grind!

My preferred feature of udon, whether or not it’s clean or packaged, is that it makes a first-rate vehicle for the kakejiru – or broth – that's a easy instruction of dashi, soy sauce and mirin. I introduced a chunk of kombu (dried kelp) to the broth because it become cooking for a fair more savory, saline intensity.

INGREDIENTS

• 8 ounces dry udon noodles or 2 packets of fresh udon noodles
• 1 cup dashi (or 1 teaspoon dashi powder mixed with 1water)
• 2 tablespoons soy sauce
• 1/4 cup mirin
• 1 cup water
• 3-inch piece kombu (dried kelp)
• 3 stalks scallions (thinly sliced on the bias)
• tororo kombu (optional)
• 4 dry or fresh shiitake mushrooms
• 2 imitation crab sticks
• 2 eggs
• 2 tablespoons tempura bits
• 2 dry nori sheets

INSTRUCTIONS

1. Put all the ingredients for the broth in a pot and convey to a boil. lower the warmth, cowl and simmer on low for 10 minutes. if you are using shiitake mushrooms for topping, add them to the broth and simmer together.
2. Convey a pot of water to boil and add your udon noodles. cook dinner noodles according to the directions on the package. shop a number of the water (about a cup), drain and set apart.
3. Divide the noodles and broth between two bowls and upload topping of your choice. Serve warm.
4. Add a bit of the recent udon water which you stored to dilute the broth if it’s too robust.

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