This Udon Noodle Recipe is Easy to Cook and Tasty

An udon noodle recipe that is so easy to follow and tastes great! This Japanese udon noodle soup is sure to become your new favourite!  

With the warming goodness of a light soup, this hearty soup is sure to warm you to your soul.  

People who watched my cooking demonstrations said “That’s so easy! this recipe uses no oil” “I wanted to make Japanese noodle soup but I didn’t know how. I can make it now”.

Ingredient                            Serves    1- 2

  • 200g Udon noodle (1 packets of cooked Udon noodles is enough for 2 average servings)
  • 1 chicken thigh fillets
  • 1-2 leaves of Chinese cabbage
  • ½  bunch pak choy or bok choy
  • ½ carrot
  • 1-2 storks  shallots (spring onion)
  • 1-2 mushrooms ( brown mushrooms, shitake, oyster or button mushrooms)
  • 1 eggs (Beaten or boiled) -----This is an option 

Ingredient for Soup base            

  • 350ml water
  • 5g dashi powder
  • ½  table spoon  Soy sauce (Kikkoman works best)
  • 1 tbsp sake (cooking wine or white wine)
  • 1 tbsp mirin (if you don’t have this add ½ tea spoon of sugar instead)
  • Pinch of salt
  • ½ tsp or Pinch of sugar   

Methods/steps                 

  1. Cut open the top of the packet of Udon noodles and heat in the microwave for 2 minutes, or cook the noodles according to the packet instructions.
  2. Cut the chicken into bite-sized pieces.
  3. Cut the shallots, chinese cabbage, bok choy, and shallots into 3cm lengths. Slice carrot about 1/2 cm thick and cut into batons, cut mushrooms about 1cm thick. (Separate the leaves and shallots to add later)

4.    Boil 350ml water and all the soup base ingredients, and then add the chicken, cooked noodles and vegetables except the leaves and shallots.

5.    Cover with a lid and bring to the boil, cook for 6 - 8 minutes.

6.    Add the remaining vegetables (the leaves and shallots) and cook 2 minutes. You can leave the lid off that green colour remain.

7.    This is a option; Once it has returned to the boil ( top with boiled eggs cut in half, or break the eggs over the ingredients, and re-cover for 2 mins until the eggs are half cooked)

8.    Serve in the pot or soup bowl

Optional; Cook in a shallow sauce pan or a clay hot pot, then eat transfer to a smaller Miso or soup bowls to share the meal.  



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