Japanese noodle soups are clean, somewhat healthy, usually low in sat fats, it is all in the broth that forms the soups. Dashi is the main ingredient of most soups in the Japanese arsenal of the hot comfort food. First of all, let's take a look at the noodle Udon.
Udon (Oo Don) is a thick wheat flour noodle, it is sold dried in packages found in the Japanese shelves in the Asian aisle. And there is the fresh, all cooked Udon noodles, sealed tight, some can be found in the refrigerated section. I like the fresh noodles because I can just add that into the Dashi (Broth) without cooking it first like dried pasta. By the way if you are going to purchase dried Udon, cook it like pasta until just cooked, never over cook it.
Kitsune Udon (Kits oo nay) the picture is Udon noodles in a Dashi broth, topped with a deep fried Aburage (tofu) and garnished with scallions. Great for a person not eating meat, though there is seafood in the broth.
To make the Soup Broth here is a standard recipe it calls for 8 cups of Dashi, 2 tbsp. salt, 2 tbsp. dark shoyu, 2 tbsp. light shoyu, 2 tbsp. miring, 2 tbsp. sugar.
Once the soup broth is boiled and hot, and if you have your noodles ready, place your noodles in the bottom of a soup bowl, add the soup broth, and top with your favorite protein, in this case Kitsune Udon has the deep fried tofu aburage on the top, there's other types of popular Udon bowls. Like a topping of Chicken Katsu, or Shrimp or Vegetable Tempura. I love Udon noodle soups, in fact if you like to eat or cook other ethnic soups like Vietnamese Pho, or Filipino Sabaw, try adding Udon noodles to it, it's a beefy strong noodle and works well with the other styles of soups.
Happy Eating
Udon (Oo Don) is a thick wheat flour noodle, it is sold dried in packages found in the Japanese shelves in the Asian aisle. And there is the fresh, all cooked Udon noodles, sealed tight, some can be found in the refrigerated section. I like the fresh noodles because I can just add that into the Dashi (Broth) without cooking it first like dried pasta. By the way if you are going to purchase dried Udon, cook it like pasta until just cooked, never over cook it.
To make the Soup Broth here is a standard recipe it calls for 8 cups of Dashi, 2 tbsp. salt, 2 tbsp. dark shoyu, 2 tbsp. light shoyu, 2 tbsp. miring, 2 tbsp. sugar.
Once the soup broth is boiled and hot, and if you have your noodles ready, place your noodles in the bottom of a soup bowl, add the soup broth, and top with your favorite protein, in this case Kitsune Udon has the deep fried tofu aburage on the top, there's other types of popular Udon bowls. Like a topping of Chicken Katsu, or Shrimp or Vegetable Tempura. I love Udon noodle soups, in fact if you like to eat or cook other ethnic soups like Vietnamese Pho, or Filipino Sabaw, try adding Udon noodles to it, it's a beefy strong noodle and works well with the other styles of soups.
Happy Eating
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