Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my family's udon soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Learn how to make udon noodle soup! This udon noodle soup recipe is a hot and comforting dish you can enjoy year-round. It calls for udon noodles, green. This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes.
My Family's Udon Soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. My Family's Udon Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have my family's udon soup using 4 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make My Family's Udon Soup:
- Take 350 ml Dashi stock (bonito and konbu based)
- Get 1 tbsp + 1 teaspoon Usukuchi soy sauce
- Prepare 1 dash Mirin
- Make ready 1 pinch Salt
Udon soup is pure comfort in a bowl. A major bonus is how quick and easy it is to make! In the olden days, people often served udon soup as a remedy for the common cold. Piping hot udon is easy to digest and good for warming up the body, and its dashi broth is nourishing in and of itself.
Steps to make My Family's Udon Soup:
- Add the seasonings to the dashi and bring to a boil.
In the olden days, people often served udon soup as a remedy for the common cold. Piping hot udon is easy to digest and good for warming up the body, and its dashi broth is nourishing in and of itself. First, Keiko—who started cooking for her family when she was a teenager—made the dashi, soaking the dried anchovies in water. Keiko finishes the udon soup by adding in a whisked egg to the pot. This vegan udon noodle soup has an intensely flavored broth made from ginger, rice vinegar, and soy sauce.
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