UDON NOODLE SOUP

I use an Atlas hand-crank pasta machine to form the Udon noodles.
The pasta mix consists of bread flour, one egg and water. Keep the masa dry, sprinkling it liberally with flour.
Proceed through the thickness settings starting at 0 and stopping at 2.
Then run the pasta strips through the Chitarra attachment. It creates a square noodle.
Coat the noodles with flour and keep them flat as you drop them into a pot of boiling water.
Boil for 7-12 minutes in low boil. Cooking time really depends on how thick your noodles are. Check at the 7 minute mark

UDON BROTH RECIPE (serves 4)
4 cups dashi broth
2 tablespoons soy sauce
2 tablespoons mirin

Add ins
Garnish with any/ all of the following
sliced green onion.
Shiro Miso
Snow peas
Carrots (sliced thinly or use julienne carrots)
Fresh mushrooms
Corn kernels
Hard-boiled egg (already hard boiled, just cut in half)
Thin, roasted seaweed slices (nori)
Fresh bean sprouts
Spinach
Daikon sprouts
Fresh tomato slices

The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.
I've used shimeji mushrooms, but you can use fresh shitake or just regular white button mushrooms.
If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso

One Possible Preparation
12 ounces cooked Udon noodles
6 cups prepared low sodium vegetable stock or chicken stock
1/2 cup thinly sliced carrot
1/2 cup snow peas sliced on the diagonal
1 cup fresh mushrooms sliced
2 tablespoons white miso paste
2 green onions chopped

Instructions
Cook the Udon noodles according to the package directions, drain and set aside.

In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.

In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

HOMEMADE MIRIN
This quick 3-ingredient homemade mirin works perfectly as a substitute for teriyaki and other recipes calling for mirin. All you need is sake, sugar and water to make it.
prep time: 5 mins
cook time: 5 mins
total time: 10 mins
servings: servings

Ingredients
1/4 cup granulated sugar
3 tbsp water
3/4 cup sake wine

Instructions
Add sugar and water to a small saucepan and place over medium heat.
Bring to a boil, and allow to boil gently for 2-3 minutes. Then remove from heat.
Dribble in the sake slowly until you reach the desired level of sweetness.
Stir to mix and set aside to cool completely. Store in a mason jar in the fridge.

Notes
If you're unable to find sake, you can use a dry white wine such as vermouth.

See my Udon Noodle Recipe

Return to the Fullbean Recipes Main Page