For Cold Days: Udon Noodles Simmered in Thick Soup
For Cold Days: Udon Noodles Simmered in Thick Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, for cold days: udon noodles simmered in thick soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

For Cold Days: Udon Noodles Simmered in Thick Soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. For Cold Days: Udon Noodles Simmered in Thick Soup is something that I have loved my whole life.

An easy Udon Noodle Soup that's light, refreshing and packed with flavour. It makes a perfect low maintenance mid-week meal & once This soup features a warm, fragrant broth with thick, hearty udon noodles, then the toppings happen. I've used sautéed mushrooms, raw carrot matchsticks. Udon (うどん) noodles are the thickest of the Japanese noodles.

To get started with this recipe, we have to prepare a few components. You can cook for cold days: udon noodles simmered in thick soup using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make For Cold Days: Udon Noodles Simmered in Thick Soup:
  1. Make ready 2 servings Cooked udon noodles
  2. Make ready 1 Japanese leek
  3. Prepare 1 Egg
  4. Take 1 generous amount Grated ginger
  5. Make ready 500 ml Water
  6. Get 1 tsp Dashi stock granules
  7. Prepare 2 tbsp each Mirin, sake, soy sauce
  8. Prepare 1 1/2 tbsp Katakuriko
  9. Take 1 1/2 tbsp Water

This udon noodle soup recipe is easy and delicious! The broth is scrumptious and the addition of the noodles and egg makes for a splendid taste treat. You can prepare the eggs a day before making the soup if you want to. Udon is a thick Japanese noodle that is made out of wheat-flour.

Steps to make For Cold Days: Udon Noodles Simmered in Thick Soup:
  1. Thinly slice the Japanese leek on the diagonal. Crack open the eggs and mix gently. Combine the listed ◎ katakuriko and water and set aside. Place the sliced leek and water into a pot and bring to a boil.
  2. When boiling, add dashi stock granules, mirin, sake and soy sauce and adjust the seasoning. Add the udon noodles and simmer. Warm the udon noodle bowls with hot water.
  3. When the udon noodles are cooked to your liking, drain the hot water from the noodle bowls and place the noodles in the bowls.
  4. Bring the soup back to a boil and add the slurry to thicken. Add the beaten eggs, stirring, then cover the pot and turn off the heat after 30 seconds.
  5. Pour the soup over the udon noodles and garnish with lots of ginger.

You can prepare the eggs a day before making the soup if you want to. Udon is a thick Japanese noodle that is made out of wheat-flour. It's used usually in hot noodle soups in Japanese cuisine. It's chewy and has a very I've always loved the thickness of these noodles and I like how chewy they are. There are various ways to make udon noodle soup and there's no. · Udon Soup - A classic Japanese meal made with thick udon noodles in a flavorful broth.

So that is going to wrap it up for this special food for cold days: udon noodles simmered in thick soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!