Noodles with Ginger and Napa Cabbage in Thickened Broth (Great with Udon or Somen)

I often make this for lunch in the winter with my in-laws. We enjoy it with either udon or somen noodles. I prefer a lighter broth, but you can adjust it to your taste. The ginger and thickened sauce make this dish wonderfully warming.
Recipe background:
I live in a town next to a region famous for handmade somen noodles, so I often receive or buy them and always have plenty on hand. We might eat this more often in winter than in summer. In my family, we add a little potato starch and ginger even to regular somen or udon. In winter, we add extra ginger and enjoy it piping hot.
Noodles with Ginger and Napa Cabbage in Thickened Broth (Great with Udon or Somen)
I often make this for lunch in the winter with my in-laws. We enjoy it with either udon or somen noodles. I prefer a lighter broth, but you can adjust it to your taste. The ginger and thickened sauce make this dish wonderfully warming.
Recipe background:
I live in a town next to a region famous for handmade somen noodles, so I often receive or buy them and always have plenty on hand. We might eat this more often in winter than in summer. In my family, we add a little potato starch and ginger even to regular somen or udon. In winter, we add extra ginger and enjoy it piping hot.
Steps
- 1
- 2
Prepare the napa cabbage, onion, mushrooms, chikuwa, imitation crab sticks, ginger, green onion, and any other toppings you like.
- 3
Cut the vegetables into thin strips so they mix well with the noodles.
- 4
Slice the chikuwa and other add-ins into thin strips as well.
- 5
Simmer the vegetables in the prepared dashi broth.
- 6
Once the vegetables are tender, add the chikuwa and imitation crab sticks.
- 7
Mix the potato starch and grated ginger with water to make a slurry.
- 8
Add the slurry to the pot.
- 9
Add the cooked somen or udon noodles.
- 10
Simmer until the noodles are heated through.
- 11
Add the green onion and stir.
- 12
Ladle into bowls and serve hot.
- 13
- 14
- 15
- 16
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