<MUSHROOM USON NOODLE SOUP/ きのこ煮込みうどん>
<Prep time> 6 min
<Cook time> 5 mins
1 frozen udon noodle (200g)
mushroom ( shimeji mushroom, shiitake mushroom, enoki mushroom) 2 cups, (200g)
spring onion ½ cup , chopped (50g)
grated ginger 1 tsp
daikon radish 5cm
soy sauce 1 ½ tbsp
mirin 1 ½ tbsp
water 2 cups
salt 2 pinch
1; Chop mushrooms into small pieces. Thinly slice spring onion. Microwave frozen udon noodle 600w for 3mins. Grate ginger and daikon radish.
2; Add soy sauce , mirin, water, salt , dashi packet and grated ginger to a pot. Add mushrooms and spring onion. Bring it to a boil and cook it over mid-heat about 4 mins. Shake off the dashi packet and discard it from the pot.
3; Add grated daikon radish. Heat it up and remove it from the heat.
Adjust the taste with soy sauce or salt if it's needed.
4; To the serving bowl, place warm udon noodles then pour 3 over the top. Garnish chopped spring onion along with Japanese seven spices if you want. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; Use any mushroom you have. OR swap for sliced onion, carrot and spinach.
2; Add tofu for a more wholesome option!
3; For vegan option, use kombu stock or shiitake mushroom stock.
4; You can use dried noodles. Make sure to cook it separately before serving with soup.
Keep udon noodles and soup separately. Soup can be stored in an air-tight container in the fridge for 5 days.
☆Get your own Japanese soup stock ( DASHI) starter kit from here!