25 AUTHENTIC JAPANESE NOODLES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Japanese noodle dish in 30 minutes or less!
Nutrition Facts :
JAPANESE NOODLE SOUP
One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my "Japanese" ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon.
Provided by Le Cuisinier Exquis
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot mix all the ingredients except the wakame and noodle.
- Cook for approximately 30 minute.
- Add noodles and wakame and cook for an additional 10 minute.
Nutrition Facts : Calories 203.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 1535.2, Carbohydrate 36.2, Fiber 3.8, Sugar 2.8, Protein 9.8
JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
TRADITIONAL JAPANESE NOODLE SOUP
This is a tasty recipe I got while searching the web for a simple recipe to use for a demo speech for my Intro to Speech class. My family loves this and were surprised on how tofu can be a really tasty dish! The source is Women.com Networks and Hearst Communications Inc.
Provided by JapGirl
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
- In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
- Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
- Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
- Cook until veggies are tender and noodles are loose.
- Then, stir in watercress until it wilts.
- Serve immediately because the noodles will absorb the soup quickly.
Nutrition Facts : Calories 283.5, Fat 5.8, SaturatedFat 0.9, Sodium 1071.5, Carbohydrate 47.7, Fiber 4.3, Sugar 2.6, Protein 10.8
ASIAN LONG NOODLE SOUP
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
JAPANESE SOBA NOODLE SOUP
Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
- Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
- Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
- Per serving:
- Calories: 196
- Total fat: 3g
- Protein: 10g
- Fiber: 3g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 511mg
JAPANESE UDON NOODLE SOUP
Make and share this Japanese Udon Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Japanese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the udon noodles according to the package directions; drain and set aside.
- In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
- Cook until the carrots are crisp-tender, 1-2 minutes.
- Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
- Add the mushrooms, cook for 30 minutes, and remove from heat.
- Place the miso on a medium bowl and add a ladleful of hot broth.
- Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
- Do not let the soup come to a boil, or the mixo will lose some of its flavor.
- Taste the soup for saltiness and add soy sauce to taste.
- Stir in the scallions.
- With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
- Ladle in the soup and serve hot.
Nutrition Facts : Calories 515.2, Fat 7.1, SaturatedFat 1.8, Cholesterol 14.4, Sodium 2720, Carbohydrate 86.7, Fiber 5.4, Sugar 10, Protein 24.2
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