Ingredients
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2 pcs Udon
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Soup
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150 ml Kombu Tsuyu
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750 ml Hot Water
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Topping
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30 g Mushroom
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10 slices Fishcake
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Handful Spring Onion; thinly sliced
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Some Shichimi Togarashi
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Some Nori seaweed shreds
Directions
This is a quick meal to serve. Usually takes about 10 minutes from start to finish. Even faster if you already have toppings like spring onions and seaweed ready in the pantry/fridge.
Kombu tsuyu used in this recipe is a 3x concentrate version. So the ratio of tsuyu to water is 1:5. Make yours according to the one you have. Udons are frozen version so that can keep longer and have it whenever there is a need for quick dinner. Feel free to make your own or if you have access to freshly made udon. Shichimi togarashi is a type of japanese mix spices that can be found in most japanese/asian grocery stores.
Steps
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1
Done
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Prepare SoupMix well kombu tsuyu and hot water. Separate into 2 bowls evenly. Set aside. |
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2
Done
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Prepare ToppingBoil water in a pot over high heat. When water boil, cook mushroom and fishcake. Drain and set aside. |
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3
Done
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Prepare noodles and assemble.In the same pot of boiling water, add frozen fresh udon. Cook one piece at a time according to package instruction. Mine took about 2 minutes each. Have 2 pot boiling water if want to cook faster. Drain udon and add into individual soup bowls prepared earlier. Top with mushroom, fishcakes, spring onions, nori seaweed and shichimi togarashi. Serve hot. Enjoy! |
