MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
BREAKFAST UDON
This bowl of udon is inspired by the delicate noodle dishes often served as the first meal of the day in Japan. A light, savory broth of dashi, soy sauce and mirin provides a gentle kickstart to your morning. Dashi, a simple seaweed-based stock, is foundational to many Japanese dishes, bolstering the umami flavors of the ingredients and providing balance to the overall dish. If you have 10 minutes and a piece of dried kombu in your pantry, make a quick kombu dashi (see Tip), but in a pinch, a lightly seasoned vegetable stock works, too. The jammy seven-minute egg and wilted spinach are enough to make this dish feel substantial, though you could also add slices of pan-fried tofu, tempura vegetable, seaweed or other hearty toppings to transform this into a complete weeknight dinner.
Provided by Hetty McKinnon
Categories breakfast, dinner, lunch, weekday, noodles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Place a colander in the sink and using a slotted spoon or tongs, transfer the noodles to the colander and run under cold water to stop the noodles from cooking further. Drain again.
- In the same pot of water, add the spinach. Cook for about 60 seconds, until the leaves are wilted but still bright green. Drain, emptying the water from pot, and run the spinach under cold water. Squeeze out as much liquid as possible, then scrunch the spinach into a ball and slice.
- In the same pot, add enough water to submerge the eggs. Bring to a boil over medium-high. Add the eggs, reduce heat to medium to keep it on a gentle rolling simmer, and cook for 8 minutes. (This will give you a just-set yolk; for a runnier yolk, remove after 7 minutes.) Remove eggs from the water immediately and run under cold water until the egg is cold to the touch. Place the eggs in a bowl of cold water.
- Set out four large bowls. Divide the udon noodles among the bowls.
- Make the broth: Heat a large pot over medium. Add the sesame oil, garlic and ginger and cook for about 30 seconds, until fragrant. Add the remaining broth ingredients, along with 2 cups water. Bring to a boil. Once boiling, reduce heat and gently simmer for 4 to 5 minutes to allow the flavors to meld.
- Slice each egg in half lengthwise. Ladle the hot broth over the noodles. Top each bowl with a mound of spinach, 2 egg halves, scallions and sesame seeds.
UDON WITH CHICKEN AND SCALLIONS (TORI NANBA UDON)
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
- Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.
KITSUNE UDON
The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.
Provided by Jasmine
Categories Noodle Soup
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
- Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
- Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
- Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
- Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.
Nutrition Facts : Calories 759.2 calories, Carbohydrate 150.4 g, Fat 3 g, Fiber 0.5 g, Protein 21.9 g, Sodium 3902.5 mg, Sugar 11.4 g
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