8 ounces dry udon noodles or 2 packets of fresh udon noodles
Broth
1 cup dashi (or 1 teaspoon dashi powder mixed with 1water)
2 tablespoons soy sauce
1/4 cup mirin
1 cup water
3-inch piece kombu (dried kelp)
Toppings
3 stalks scallions (thinly sliced on the bias)
tororo kombu (optional)
4 fresh shiitake mushrooms
2 imitation crab sticks
2 eggs
2 tablespoons tempura bits
2 dry nori sheets
Instructions
place all the ingredients for the broth during a pot and produce to a boil. Lower the warmth, cowl and simmer on low for ten minutes. If you're victimisation Chinese black mushroom mushrooms for topping, add them to the broth and simmer along.
Bring a pot of water to boil and add your udon noodles. Cook noodles in step with the directions on the package. save of the water (about a cup), drain and put aside.
Divide the noodles and broth between 2 bowls and add topping of your alternative. Serve hot.
Add a touch of the recent udon water that you simply saved to dilute the broth if it’s too robust.
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