Don Don Noodle Soup Recipes

DAN DAN NOODLE SOUP (VEGETARIAN)

Steps:

• Combine stock ingredients in a large pot and bring to boil.
• Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
• Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
• When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
• Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
• Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
• Optional: finish with chilli oil and more chilli paste - if you can handle the heat!

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

DAN DAN NOODLES

Steps:

• Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
• Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
• To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
• In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
• Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

DON-DON NOODLE SOUP

Steps:

• Boil 6 Cups of water.
• Add 1 tsp of Soy Sauce.
• Add 4 tsp of Vegetable Broth.
• Add Instant Noodles and boil 4-5 minute.
• Using tongs, remove noodles from boiling water.
• Fill 2 bowls 3/4 full of noodles.
• Fill bowls the rest of the way with broth.
• Garnish with Chopped Green Onion.
• Cut Lemon into 4 pieces and squeeze 2 into each bowl of soup.
• Dash of Pepper.
• Enjoy.