My favorite Japanese soup besides miso soup!-Mike
udon noodles
うどんスープ (Japanese)
/udon sūpu/
Serves 4
-4 cups (960 ml) water
optional a spoon of miso, mixed in a bowl with little warm water and added to liquid
-1 (2-inch/5 cm) piece of kombu 昆布 (edible kelp)
-1 dried organic mushrooms (mix the types if you wish)
-soy sauce or gluten-free liquid aminos
--udon noodles, cooked al dente, drained and rinsed as directed on package OR purchase the already cooked noodles
-organic green onions, cut thinly
-nori 海苔 (edible seaweed)
optionals organic vegetables 野菜 / yasai/ : Keep vegetables thinly sliced.
- snow peas エンドウ豆 /endō mane/
- carrots にんじん /ninjin/
- mushrooms きのこ /kinoko/
- corn kernels とうもろこし粒 /tōmorokoshi-tsubu/
- cut in half hard boiled egg 固ゆで卵 /katayude tamago/
- roasted seaweed 海藻 /kaisō/
- bean sprouts もやし / moyashi/
- spinach ほうれん草 / hōrensō/
- daikon sprouts 大根もやし / daikon moyashi/
- tomato トマト /tomato/
- cubed tofu 豆腐 /tōfu/
A. dashi 出汁 broth: (a Japanese soup stock)
一 /ichi/ 1. Bring water to a boil.
二 /ni/ 2. Add kombu and shiitake, cover, and simmer 10 minutes.
三 /san/ 3. Remove the kombu and mushrooms.
四 /shi/ 4. Lightly season the liquid with soy sauce/liquid aminos.
B.
五 /go/ 5. Stir in (optional miso) and any optional vegetable(s), simmer for 20 minutes.
(a) Do not boil the soup.
六 /roku/ 6. Add the cooked noodles for a few minutes.
七 /shichi/ 7. Ladle into bowls and garnish with green onions and shredded nori.
