Don Don Noodle Soup Recipes

DAN DAN NOODLES

Steps:

• To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
• To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
• To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
• To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
• Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
• Mix everything together and enjoy!

CHICKEN UDON NOODLE SOUP

Steps:

• Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
• Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

DON-DON NOODLE SOUP

Steps:

• Boil 6 Cups of water.
• Add 1 tsp of Soy Sauce.
• Add 4 tsp of Vegetable Broth.
• Add Instant Noodles and boil 4-5 minute.
• Using tongs, remove noodles from boiling water.
• Fill 2 bowls 3/4 full of noodles.
• Fill bowls the rest of the way with broth.
• Garnish with Chopped Green Onion.
• Cut Lemon into 4 pieces and squeeze 2 into each bowl of soup.
• Dash of Pepper.
• Enjoy.

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

UDON NOODLE SOUP

Steps:

• In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
• Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.