Ingredients with Measurements:
- 8 oz udon noodles
- 4 cups vegetable or chicken broth
- 1/4 cup soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/2 cup sliced green onions
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add sliced shiitake mushrooms and sauté for 3-4 minutes until softened.
4. Add vegetable or chicken broth, soy sauce, mirin, and rice vinegar. Bring to a boil and reduce heat to low. Simmer for 5-7 minutes.
5. Add sliced bok choy and simmer for another 2-3 minutes until tender.
6. Divide cooked udon noodles among serving bowls.
7. Ladle soup over noodles and top with sliced green onions and cilantro leaves.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 260
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1800mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugar: 5g
Protein: 11g
Substitutions for ingredients:
- Udon noodles can be substituted with soba noodles or rice noodles.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bok choy can be substituted with spinach or kale.
- Cilantro leaves can be substituted with parsley or basil.
Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Use chicken broth instead of vegetable broth for a meatier flavor.
- Add a dash of sriracha or chili flakes for some heat.
- Top with sliced boiled eggs or tofu for extra protein.
Tips and tricks:
- Cook udon noodles separately to prevent them from absorbing too much broth and becoming mushy.
- Use low-sodium soy sauce to control the saltiness of the soup.
- Adjust the amount of soy sauce and mirin to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a large bowl and garnish with lime wedges and cilantro leaves.
Garnishes:
Lime wedges and cilantro leaves.
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice or a simple green salad.
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Udon noodle soup is a popular Japanese dish that originated in the Edo period (1603-1868). It is traditionally made with a dashi broth and topped with various ingredients such as tempura, tofu, and green onions.
Flavor profiles:
This udon noodle soup has a savory and slightly sweet flavor from the soy sauce and mirin. The shiitake mushrooms add an earthy and meaty flavor, while the bok choy adds a fresh and slightly bitter taste.
Serving suggestions:
Serve this udon noodle soup as a comforting and satisfying meal on a chilly day.
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Region: Japanese