Udon noodles in hot broth

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olive magazine

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Recipe by olive magazine

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1. Cook the noodles in plenty of water, following the instructions on the packet until just al dente. Rinse in cold water and drain.
2. For the noodle broth, bring the dashi to a boil, add the rest of the ingredients. Simmer until the sugar is dissolved.
3. Add the mushrooms and cook for a few minutes then add the prawns (or cooked meat) for 30 seconds to warm through. Divide the noodles between 4 large bowls then, into each bowl, ladle a quarter of the broth and 1 mushroom and 1 prawn. Divide the watercress between the bowls and top with an egg half. Add some spring onions and shichimi togarashi.

Dashi

Dashi stock is made from dried seaweed and bonito (fish) flakes, available in granules or powder. Packets are usually 5g each. Use 10g per litre of water.

Per serving

273 kcalories, protein 17.4g, carbohydrate 39.9g, fat 5.4 g, saturated fat 1g, fibre 1.2g, salt 7.35 g

Latest comments and suggestions

• Shelly

  15 January 2008

  Shelly commented on this recipe

  this method is also incorrectly showing against miso and mustard chicken recipe.....

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• Jason P

  19 February 2008

  Jason P rated and commented on this recipe

  

  kara the prawn/beef/chicken to make it kosher, but it was lovely!

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• Catherine

  16 April 2008

  Catherine rated and commented on this recipe

  

  Use sherry if you can't get marin. I left out the eggs and used pak choi instead of watercress. It still tasted nice. The recipie isn't particularly helpful on quantities, especially if the dashi packet is in Japanese. I managed to make it up just by taste. Bear in mind that shichimi togarashi is quite spicy.

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Ingredients

• 400g udon wheat noodles
• 4 large shiitake mushrooms
• 4 peeled, cooked large prawns , or 4 slices cooked beef or chicken
• 80g watercress , blanched and cooked
• 2 hard boiled eggs , halved
• 2 spring onions , finely chopped
• shichimi togarashi (Japanese pepper mix)
• 1½ l dashi stock
• 6 tbsp soy sauce
• 2 tbsp caster sugar
• 2 tbsp marin

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 400g udon wheat noodles
• 4 large shiitake mushrooms
• 4 peeled, cooked large prawns , or 4 slices cooked beef or chicken
• 80g watercress , blanched and cooked
• 2 hard boiled eggs , halved
• 2 spring onions , finely chopped
• shichimi togarashi (Japanese pepper mix)
• 1½ l dashi stock
• 6 tbsp soy sauce
• 2 tbsp caster sugar
• 2 tbsp marin

Per serving

273 kcalories, protein 17.4g, carbohydrate 39.9g, fat 5.4 g, saturated fat 1g, fibre 1.2g, salt 7.35 g

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