Feb 7, 2008
Udon noodles in soy broth
Ooooooooh! What do we have here? Udon noodles in soy broth! Don’t be fooled by the simplicity of this dish as the soy broth is devine. I”m no expert on Japanese food having just started eating the stuff, but I’d say I did a pretty good job of this. Topped with my now perfected teriyaki chicken and you have a quick, tasty, filling, satisfying, healthy and cheap dinner. Have I missed any adjectives? No, I believe that will suffice for now.
This will definitely go on my regular recipies list from this point forth, as it should yours! Enough babbling - on with the recipe!!!
Preparation time: 1 minute
Cooking time: 10 minutes
Serves: 4 light servings
Ingredients
- 1.5 litres dashi
- 3 spring onions, two cut into 4cm lenghts, 1slice thinly
- 60ml (1/4 cup) mirin
- 60ml (1/4 cup) Japanese soya sauce
- 2 teaspoons sugar
- 400 udon noodles
- shichimi togarashi (seven spice mix), optional
Method
- Bring dashi to a boil in a pot, reduce to a simmer and add the 4cm lengths of spring onion, mirin, soya sauce and sugar. Stir to combine and simmer for 5 minutes.
- While the broth is simmering away, prepare the udon noodles according to the instructions on the packet. Divide among the four bowls.
- Ladle the liquid into the bowl. Top the noodles with the sliced spring onions and some teriyaki chicken if you like (this man needs meat with his dinner). I added some pre-prepared dried shitake mushrooms because I really like my ’shrooms. Sprinkle a bit of shichimi togarashi over the top (optional).
Tags: chicken, noodles, teriyaki, udon
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