Udon noodles in hot broth
A warming winter dish, this is also a good way of using up leftovers, such as slices of cooked beef or chicken
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 40 minutes
- Cook the noodles in plenty of water, following the instructions on the packet until just al dente. Rinse in cold water and drain.
- For the noodle broth, bring the dashi to a boil, add the rest of the ingredients. Simmer until the sugar is dissolved.
- 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.
Shichimi togarashi
This is a Japanese spice mix including sansho pepper, nori (seaweed) flakes and sesame seeds.
Per serving
273 kcalories, protein 17.4g, carbohydrate 39.9g, fat 5.4 g, saturated fat 1g, fibre 1.2g, salt 7.35 g
Recipe from olive magazine, March 2006.
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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
Preperation and cooking times
Ready in 40 minutesIngredients
- 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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15 January 2008
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19 February 2008
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16 April 2008
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