Japanese udon soup base?!
i love japanese udon served in restaurants!. the soup is really good too!. does anyone know how to make the soup base!?Www@FoodAQ@Com
Answers:
SIMPLE UDON SOUP
Ingredients
* 1 lb udon noodles
* 6 cups dashi stock
* 2 leeks
* 4 leaves fresh spinach, with stems
* 1 cooked chicken breast
* 6 ounces kamaboko, thinly sliced
* 4 shiitake mushrooms
* 4 eggs
* salt or mirin or sake or soy sauce, to taste
Directions
1!. Open udon noodles!. Boil in water for about 5 minutes until cooked!. Drain!. Rinse!. Set aside!.
2!. Boil dashi!.
3!. 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!.
4!. Divide the udon into four bowls!. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides!. Pour the boiling stock equally into the bowls!.
======================================!.!.!.
Here is a recipe for dashi stock or you can just use instant dashi which you can find in Asian markets!.
Ingredients
* 6 cups cold water
* 1 piece giant dried kelp, about 10 x 3 inches (kombu)
* 3/4 cup dried bonito flakes (katsuo bushi)
Directions
1!. Put the water into the pot!.
2!. Dampen a cloth or paper towel, wring it out, and use it to gently pat the surface of the piece of kelp- do not wipe it hard, just remove surface dust; some of the white powder clinging to it is clean pleasant flavor from the ocean!.
3!. Put the kelp into the pot!.
4!. Heat the water, and when you can tell it is about to boil, but before it does, remove the kelp!.
5!. Add the bonito flakes and let the water come to a full boil!.
6!. As soon as the water starts to boil, turn off the heat!.
7!. Let the bonito flakes start to settle to the bottom of the saucepan!.
8!. You can strain the soup as soon as the flakes start to settle- 30 seconds to 1 minute, or, for a stronger flavor (which you may or may not want depending on what you are making) you can leave them in a few minutes longer- some of the recipes I have seem to imply that the flakes will all settle within a few minutes, but perhaps that depends on the kind you have; mine never all settle, and I find that a soak longer than a few minutes does not improve the flavor much anyway!.
9!. To strain: line a strainer with a piece of cheesecloth (optional, but neater), and filter the dashi through it!.
10!. You now have ichiban dashi!.
11!. This dashi will keep for a few days in a glass container in the refrigerator!.
======================================!.!.!.
You can also buy udon soup packages in most American grocery (just like ramen) made by Annie Chun!. These are good and easy to make!.
Here is a pic of it!.
http://www!.amazon!.com/Annie-Chuns-Noodle!.!.!.Www@FoodAQ@Com
Ingredients
* 1 lb udon noodles
* 6 cups dashi stock
* 2 leeks
* 4 leaves fresh spinach, with stems
* 1 cooked chicken breast
* 6 ounces kamaboko, thinly sliced
* 4 shiitake mushrooms
* 4 eggs
* salt or mirin or sake or soy sauce, to taste
Directions
1!. Open udon noodles!. Boil in water for about 5 minutes until cooked!. Drain!. Rinse!. Set aside!.
2!. Boil dashi!.
3!. 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!.
4!. Divide the udon into four bowls!. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides!. Pour the boiling stock equally into the bowls!.
======================================!.!.!.
Here is a recipe for dashi stock or you can just use instant dashi which you can find in Asian markets!.
Ingredients
* 6 cups cold water
* 1 piece giant dried kelp, about 10 x 3 inches (kombu)
* 3/4 cup dried bonito flakes (katsuo bushi)
Directions
1!. Put the water into the pot!.
2!. Dampen a cloth or paper towel, wring it out, and use it to gently pat the surface of the piece of kelp- do not wipe it hard, just remove surface dust; some of the white powder clinging to it is clean pleasant flavor from the ocean!.
3!. Put the kelp into the pot!.
4!. Heat the water, and when you can tell it is about to boil, but before it does, remove the kelp!.
5!. Add the bonito flakes and let the water come to a full boil!.
6!. As soon as the water starts to boil, turn off the heat!.
7!. Let the bonito flakes start to settle to the bottom of the saucepan!.
8!. You can strain the soup as soon as the flakes start to settle- 30 seconds to 1 minute, or, for a stronger flavor (which you may or may not want depending on what you are making) you can leave them in a few minutes longer- some of the recipes I have seem to imply that the flakes will all settle within a few minutes, but perhaps that depends on the kind you have; mine never all settle, and I find that a soak longer than a few minutes does not improve the flavor much anyway!.
9!. To strain: line a strainer with a piece of cheesecloth (optional, but neater), and filter the dashi through it!.
10!. You now have ichiban dashi!.
11!. This dashi will keep for a few days in a glass container in the refrigerator!.
======================================!.!.!.
You can also buy udon soup packages in most American grocery (just like ramen) made by Annie Chun!. These are good and easy to make!.
Here is a pic of it!.
http://www!.amazon!.com/Annie-Chuns-Noodle!.!.!.Www@FoodAQ@Com
Udon is the name for the thick, wheat-based noodle in the soup!. There are tons of different versions of Udon soup that use a variety of broths (chicken, pork, beef, vegetable, etc)!.
I would suggest looking for a Udon soup recipe online that interests you and fits your personal tastes, or consult a Japanese cookbook!.Www@FoodAQ@Com
I would suggest looking for a Udon soup recipe online that interests you and fits your personal tastes, or consult a Japanese cookbook!.Www@FoodAQ@Com