CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
DON-DON NOODLE SOUP
Make and share this Don-Don Noodle Soup recipe from Food.com.
Provided by Sweet Potato
Categories Stocks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil 6 Cups of water.
- Add 1 tsp of Soy Sauce.
- Add 4 tsp of Vegetable Broth.
- Add Instant Noodles and boil 4-5 minute.
- Using tongs, remove noodles from boiling water.
- Fill 2 bowls 3/4 full of noodles.
- Fill bowls the rest of the way with broth.
- Garnish with Chopped Green Onion.
- Cut Lemon into 4 pieces and squeeze 2 into each bowl of soup.
- Dash of Pepper.
- Enjoy.
Nutrition Facts : Calories 355.9, Fat 4.1, SaturatedFat 1.1, Cholesterol 73.5, Sodium 205.4, Carbohydrate 70, Fiber 6, Sugar 2.2, Protein 13.8
DONABE SEAFOOD SOUP WITH UDON NOODLES
I grew up eating one-pot donabe meals during cold winter months, whether it was a hearty meat stew or simple fish soup. There was an extra layer of comfort as my family gathered around the clay pot at the table and enjoyed our shared meal. This seafood soup highlights what we found to be the freshest catch of the day from our local fish market. The simmered vegetables and aromatics mimic a slow and simmered dashi-based broth, even though the cooking time is much less. Finally, the udon noodles soak in all the flavors and make it a satisfying meal that fills your belly right up.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes.
- Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes.
- Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.)
- Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and sauté until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer.
- Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside.
- Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more.
- Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired.
UDON NOODLE SOUP
A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 7
Steps:
- In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
- Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.9 milligram of sodium
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