Ingredients with Measurements:
- 8 oz udon noodles
- 4 cups chicken broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 small onion, sliced
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1 cup sliced green onions
- 1 cup sliced kamaboko (fish cake)
- 2 large eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add garlic, ginger, and onion. Cook until onion is translucent.
3. Add shiitake mushrooms, bok choy, and green onions. Cook for 2-3 minutes.
4. Add chicken broth, water, soy sauce, mirin, and sake. Bring to a boil.
5. Reduce heat to low and let simmer for 10-15 minutes.
6. Add kamaboko and udon noodles. Cook for 2-3 minutes.
7. Slowly pour beaten eggs into the soup while stirring gently.
8. Season with salt and pepper to taste.
9. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking vegetables and low heat for simmering soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 7g
Saturated fat: 1g
Cholesterol: 95mg
Sodium: 1200mg
Total carbohydrates: 46g
Dietary fiber: 3g
Sugar: 5g
Protein: 15g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or dashi broth.
- Shiitake mushrooms can be substituted with any other type of mushrooms.
- Bok choy can be substituted with spinach or kale.
- Kamaboko can be substituted with tofu or shrimp.
Variations:
- Add sliced pork or chicken for a meatier version.
- Add sliced carrots or daikon for extra vegetables.
- Add a dash of sesame oil for a nutty flavor.
Tips and tricks:
- Use fresh udon noodles for best results.
- Do not overcook the eggs, they should be soft and silky.
- Adjust seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
Steamed rice and gyoza (Japanese dumplings).
Troubleshooting advice:
- If the soup is too salty, dilute with more water or broth.
- If the soup is too bland, adjust seasoning with more soy sauce or salt.
Food safety advice:
Make sure to cook the soup to a temperature of at least 165°F to ensure food safety.
Food history:
Saimin is a popular noodle soup dish in Hawaii that originated from Chinese and Japanese immigrants.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese