For Cold Days: Udon Noodles Simmered in Thick Soup
I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.
In the picture shown above, I put kamaboko fish cakes and scallions on top.
Add any ingredients you like. For 2 servings. Recipe by Suzukihanako
For Cold Days: Udon Noodles Simmered in Thick Soup
I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.
In the picture shown above, I put kamaboko fish cakes and scallions on top.
Add any ingredients you like. For 2 servings. Recipe by Suzukihanako
Cooking Instructions
- 1
Thinly slice the Japanese leek on the diagonal. Crack open the eggs and mix gently. Combine the listed ◎ katakuriko and water and set aside. Place the sliced leek and water into a pot and bring to a boil.
- 2
When boiling, add dashi stock granules, mirin, sake and soy sauce and adjust the seasoning. Add the udon noodles and simmer. Warm the udon noodle bowls with hot water.
- 3
When the udon noodles are cooked to your liking, drain the hot water from the noodle bowls and place the noodles in the bowls.
- 4
Bring the soup back to a boil and add the slurry to thicken. Add the beaten eggs, stirring, then cover the pot and turn off the heat after 30 seconds.
- 5
Pour the soup over the udon noodles and garnish with lots of ginger.
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