Udon, soba and ramen are Japanese noodle dishes that are well-loved all over the world. They can be served in a wide variety of ways, such as hot, cold, with soup or stir-fried. Udon noodles are white, thick, chewy, mildly-flavored noodles made from mixing, pounding, and pulling wheat flour, water, and salt. They are considered the thickest noodles in Japan and are available in fresh, frozen or dried varieties. These noodles are typically served in an umami-rich broth with toppings that vary in every region.
Although it is said that udon is a noodle made popular by Japan but imported from China, some stories say that udon actually originated in the region of Kagawa which is popularly known as the udon prefecture. Over the years, udon has become Japan’s noodle of choice for its flavor and health benefits. With only three ingredients and no added oil, udon noodles are easily digestible – which may help with weight loss and potentially prevent colon cancer. They also contain a good dose of complex carbohydrates which help in stress management and prevent chronic diseases. Essential B vitamins are also present in udon noodles.
So whenever you crave for a hot comforting noodle soup, instead of buying packaged instant noodles which are available in every grocery store, make your own at home. This recipe will show you how easy and simple it is to make. Aside from being sure that there are no additives and preservatives, you can add more vegetables, meats or even seafood for a heartier dish.
This recipe takes about 30 minutes to make. Serves 2 to 3.
• 2 packages of frozen Udon (50 grams each)
• 1/4 tsp salt
• 2 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 boneless chicken thighs, cut into bite-sized pieces
• 3 green onions, thinly sliced
• 4 cups of water
• 1 cup of bonito flakes
• 1 green onion, thinly sliced
• shichimi (Japanese hot pepper powder)
To make the dashi, boil bonito flakes in water over high heat for 2 to 3 minutes.
Strain the broth into another pot.
Boil dashi over medium heat.
Add salt, soy sauce, mirin, and sake, then stir the broth to mix the seasonings.
Add chicken pieces and cook for 8 to 10 minutes.
Add udon noodles and simmer for 2 to 3 minutes.
Add green onions and stir.
Turn off the heat and transfer the noodle soup into serving bowls.
Sprinkle sliced green onions and some shichimi on top before serving.
Ideas And Tips:
• You can use dried udon noodles. Cook the noodles according to packet instructions before adding them to the soup.
• You may substitute chicken thighs with 1 boneless chicken breast.
• If you want a vegan version of this dish, use kombu or shitake to make the dashi and substitute chicken with tofu or vegetables.
images – https://www.youtube.com/watch?v=E46hfYyQzD4