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270g dried udon noodles (i used organic)
20g dashi stock powder (japanese soup stock - available in 10g sachets)
6 cups boiling water
3 tbsp mirin (a japanese rice wine)
350g mixed mushrooms (trimmed & wiped clean)
4 green onions (shallots) trimmed & sliced thinly
300g silken tofu - drained & diced
seven-spice seasoning to serve
1. bring large saucepan of lightly salted water to boil, add noodles and simmer over medium heat for about 10 minutes till al dente (cooking time will vary according to the type of udon noodles you use - the organic ones I use take roughly 10 minutes to cook). Drain well, refresh under cold water and set aside.
2. combine dashi powder, water, soy sauce & mirin in saucepan. Bring to boil, then simmer gently over low heat for 5 minutes. Add mushrooms and simmer for a further 5 minutes, add onions, tofu and simmer for another 5 minutes.
3. meanwhile boil a full kettle of water. Pour boiling water over noodles, divide noodles among serving bowls and add mushroom soup. Serve sprinkled with a little seven-spice powder.
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