Udon Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 colander
Ingredients
- 400 grams udon noodles
- 1 liter dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 200 grams chicken breast sliced
- 100 grams shiitake mushrooms sliced
- 2 units green onions sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated ginger
- salt to taste
Instructions
- Boil water in a large pot and cook udon noodles according to package instructions.
- Drain noodles using a colander and set aside.
- In a medium saucepan, heat vegetable oil over medium heat.
- Add sliced chicken breast and cook until browned.
- Add shiitake mushrooms and cook until softened.
- Pour in dashi stock, soy sauce, mirin, and grated ginger.
- Bring to a simmer and cook for 10 minutes.
- Add cooked udon noodles to the soup and stir gently.
- Adjust seasoning with salt as needed.
- Ladle soup into bowls and garnish with green onions and sesame seeds.
- Let the soup rest for 5 minutes before serving.
Notes
For best results, ensure that the dashi stock is flavorful and fresh, as it forms the base of your soup. Feel free to customize the protein and vegetables to your preference; tofu and bok choy are excellent alternatives. Serve the soup hot, and enjoy the comforting flavors of this classic Japanese dish.
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