Easy Vegan Udon Noodle Soup, made with Shiitakepowder

Name: Easy Vegan Udon Noodle Soup, made with Shiitake powder
Total time: 5400 s
Yield: 2 people
Cuisine: American
Ingredients: 1 Tbsp Shiitake powder; 2 Tbsp water to rehydrate Shiitake powder; 12 g Kombu; 20 g soybeans; 40 ml Mirin; 60 ml soy sauce; 15 g brown sugar; 1 tsp grain vinegar; Udon noodles for two people; Condiments of your choice, such as chopped scallions

Tony Sugimoto @cook_24898834

Japan

Can be made in an instant!
This recipe features the simplified version of the authentic vegan Udon noodle soup. This is delicious enough for home cook meals. When chilled, the Umami taste intensifies and becomes well-rounded. You can even eat the konbu and soybeans used to make the Dashi broth; they're so delicious. This is a simplified version of the authentic vegan Udon noodle soup so that you can cook it up in a jiffy. The taste will not be as complex as the full recipe, but I think you'd be delighted to find out that you can make Udon soup from pure and natural vegan stock this easily.

Tony Sugimoto @cook_24898834

Saved

Ingredients

90 mins

2 people

1 TbspShiitake powder
2 Tbspwater to rehydrate Shiitake powder
12 gKombu
20 gsoybeans
40 mlMirin
60 mlsoy sauce
15 gbrown sugar
1 tspgrain vinegar
Udon noodles for two people
Condiments of your choice, such as chopped scallions

Saved

Steps

90 mins

1

Soak the Kombu for up to 30 minutes in water to soften.
2

Place the Shiitake powder in a small dish and add water. Stir with a spoon and leave aside for at least ten minutes.
3

Place the soybeans in a frying pan and dry roast on medium heat until golden brown (about five minutes). Once there are cracks in the skin and it becomes fragrant, you're good.
4

To get the dashi out quicker, finely chop the konbu you previously soaked in water. Add the konbu and soybeans to the water used to rehydrate the Shiitake powder and add water so that there's a total of 620ml.
5

Place (4.) and the rehydrated Shiitake powder in a pot and heat up. Bring to the boil, add flavoring, and stir with a spatula until the coarse sugar melts. Simmer on medium heat for 20 minutes.
6

Remove from the heat, leave to cool for 10 minutes, and strain. As a rough guide, aim to make about 300ml.
7

※ The amount of finished product will vary depending on how much heat is applied, so adjust the thickness according to your taste.
8

Boil the udon noodles, and eat with the soup from (6.) Add condiments to taste.
9

※ The Konbu and soybeans strained earlier can be savored as boiled vegetables, so plate them up on a separate dish and enjoy them.