Japanese Udon Noodle Soup Recipes
JAPANESE NABEYAKI UDON SOUP
This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!
Provided by jaime
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
- Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g
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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BEST AUTHENTIC JAPANESE UDON NOODLE RECIPES - JUST ONE COOKBOOK
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5/5 (1)Published Jan 12, 2024
- Beef Udon (Niku Udon) Savory broth, seasoned tender sliced beef, caramelized scallion, and chewy smooth noodles—that’s all you really need for a well-composed bowl of noodle soup.
- Yaki Udon(Stir-Fried Udon Noodles) Synonymous with Japanese summertime festival food, yaki udon has to be one of the most popular Japanese stir-fried udon noodles.
- Curry Udon. Fragrant curry soup paired with chewy udon makes an unexpected but satisfying combo! The dish is usually served with cooked onions, thinly sliced meat, and topped with chopped scallions.
- Vegetarian Udon. We love this udon soup for many reasons: it’s soul-soothing, make-ahead friendly, and adaptable. Don’t skip the minced mushroom as it gives a lot of flavors, but feel free to keep the rest minimal.
- Mentaiko Udon. Coated in a buttery spicy cod roe mixture and accented with fresh herbs and shredded nori, mentaiko udon is a truly special Japanese dish.
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- Kake Udon (Simple Udon Noodle Soup) Kake udon is a dish of boiled udon topped with hot dashi broth. It’s considered the simplest form of udon noodle soup dish.
- Beef Udon Noodles Soup. Beef udon is one of the varieties of niku udon (meat udon). Although chicken and pork can be used for niku udon, beef goes the best in my opinion.
- Pork Udon (Butaniku Udon) Another variation of niku udon! Pork udon (豚肉うどん) or “butaniku udon” is a type of hot noodle dish made with thick udon noodles served in a tasty dashi broth and topped with marinated pork and sautéed onions.
- Curry Udon. General curry udon can be explained as “curry-flavored ankake udon,” which is made by dissolving curry powder and thickening it with potato starch in a sauce made with bonito flakes or other Japanese-style dashi used for udon in general.
- Zaru Udon (Cold Udon with Homemade Dipping Sauce) Zaru Udon is a dish of boiled noodles that are then cooled and served in a colander or bamboo tray called a “zaru”.
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