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Udon - Adventures in Japanese Cooking
December 2011
 
 
 
 
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beyond_sushi
beyond_sushi
Japanese Recipes - More than just sushi!
Thu, Oct. 21st, 2010 10:42 pm
Udon

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shadowsyra
shadowsyra
A love song for you
Fri, Oct. 22nd, 2010 07:00 am (UTC)

I suppose this isn't a recipe but here are some ideas for what you can add to your soup:

Shitake mushrooms. Dried or fresh. If you use dried, reconstitute them in hot water for an hour or so. Mix the water with your soup base.

Wakame. You'll probably have to reconstitute this as well.

Tofu. Cut into small blocks and add near the very end.

Chives. Cut them up and throw them on last.

I used an Udon soup base I bought at the Asian market but you can also make your own by boiling katsuobushi in water and straining out the flakes to make a broth.


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livarot
livarot
Born Again Cheese Eater
Fri, Oct. 22nd, 2010 07:44 am (UTC)

for the soup base, you can add a little bit of dried hondashi (a pinch), some soy sauce (about a teaspoon) and less mirin (less than a teaspoon)--the amounts are all very approximate as i usually eyeball it and check the taste (i.e., i add enough soy sauce until the color looks right)

and then add anything or everything shadowsyra suggested. although, the wakame reconstitutes so easily, i would add it right before taking off the heat or after transferring the soup to a bowl; otherwise it gets a little soggy.

i use hondashi rather than trying to boil & strain fish flakes; saves a step.

you can also make udon noodles from scratch--it's just flour & salted warm water. tastes better than anything dried i've had


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