Monday, March 31, 2008

Mom's Udon

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On hot summer days, my mom would make a cold version of this soup where the broth is chilled first before serving. It’s a very refreshing summer meal. You can serve this cold or hot, and add whatever meat and vegetables you like to this soup. The udon broth below includes "dashi", an instant soup mix (bouillon), which you can get at a Japanese market.

6 cups dashi (broth)
1/3 cup soy sauce
2 T mirin
½ tsp salt
1 pkg ready-made udon noodles

Prepare the dashi (broth) according to its directions. Mix dashi, soy sauce, mirin and salt together in a sauce pan and bring to a boil. Cook the ready-made udon noodles according to package directions. Pour udon broth over the noodles. Top with whatever ingredients you have on hand, such as:

-- Cooked meat or seafood (like leftovers) – chicken slices, beef slices, pork slices, shrimp or crab
-- Chopped green onions
-- Cooked spinach leaves
-- Tofu slices
-- Bean sprouts
-- Bonito flakes
-- Japanese kamaboko slices
-- Sliced mushrooms
-- Egg

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