Udon noodle in Kenchin soup(Japanese vegetable chowder)

Name: Udon noodle in Kenchin soup(Japanese vegetable chowder)
Yield: 2 servings
Cuisine: American
Ingredients: 300 g udon(refregerated, not dried); 100 g~200g chicken thigh; 5 cm daikon radish; 5 cm sweet potato; 5 cm carrot; 5 cm burdock; 1 large leaf of Chinese cabbage; and any vegetables you like; 10 g ginger(minced or shredded); 500 ml dashi stock; 20 ml soy sauce; 20 ml mirin; 3 g salt; 1 tsp sesame oil

afrikayoken @cook_5302382

This warm noodle with tender taste, comes up on my mind when the cold winter comes. This dish certainly warms your body up and satisfy your appetite.

afrikayoken @cook_5302382

This warm noodle with tender taste, comes up on my mind when the cold winter comes. This dish certainly warms your body up and satisfy your appetite.

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Ingredients

2 servings

300 gudon(refregerated, not dried)
100g~200g chicken thigh
5 cmdaikon radish
5 cmsweet potato
5 cmcarrot
5 cmburdock
1large leaf of Chinese cabbage
and any vegetables you like
10 gginger(minced or shredded)
500 mldashi stock
20 mlsoy sauce
20 mlmirin
3 gsalt
1 tspsesame oil

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Steps

1

Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces.
2

Heat chicken and vegetables in a pot, until the color of the chicken changes.
3

Add dashi stock, soy sauce, mirin, and salt, let them boil.
4

When the pot is boiled, reduce the heat and cook until the vegetables are tender.
5

In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label).
6

Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing.