Updated: May 19, 2022
<UMEBOSHI GINGER KONNYAKU NOODLE SOUP>
＜Yield> 2 servings
<Prep time> 6 minutes
<Cook time> 15 minutes
500g konnyaku noodles (two servings worth)
1 small sweet potato (200g), diced
1 block (200g) firm or silken tofu, diced
1 small bunch (with 4-5 leaves) bok choy
4-6 shiitake mushrooms, sliced
4 radishes* (140g), chopped or sliced
4 slices citrus peel (as little white as possible)
3 spring onions (100g) chopped
2 cloves of garlic, grated or minced
1 tablespoon ginger, grated or minced (approximately 1 inch long)
3 ½ cups water to make kombu stock (step 1) *need enough liquid to cover the ingredients
2-2½ tablespoons Umeboshi paste
2 tablespoons Soy sauce
1 tablespoon neutral oil (such as rice bran oil)
1 tablespoon toasted sesame oil
1 teaspoon pepper
½ teaspoon salt
kimchi (as a side)
*can be substituted with daikon or watermelon radish
1. Soak the kombu in water for at least 30 minutes. Mince or grate the ginger and garlic. Thinly slice the scallions and shiitake mushrooms. Dice the sweet potato and radishes. Thinly slice the white parts of the bok choy and roughly chop the greens.
2. Heat the rice bran oil in a large pot then add in the garlic and ginger. Cook until fragrant, about 1-2 minutes.
3. Add in the mushrooms, chopped white parts of the bok choy, scallions and the diced sweet potatoes. Season it with salt. Cook for about 5 minutes.
4. Add approximately 3½ cups of kombu stock including the kombu (you want enough water to cover all the ingredients). Also add in the radishes and citrus peels. Bring to a boil and then reduce to a simmer. Cook for about 7 minutes.
5. Add in the tofu and remaining bok choy greens. Continue to cook for an additional 2 minutes, or until the greens are soft.
6. Lower the heat to low, then remove the kombu and citrus peels. Mix in the umeboshi paste (using a method similar to mixing in miso). Add in the soy sauce and pepper.
7. Blanch the konnyaku noodles for 2 minutes to remove the smell. Drain and set aside.
8. Place the konnyaku noodles in a bowl and cover them with the hot soup to heat the noodles. Drizzle with sesame oil over the top.
9. Serve the noodle soup with a side of kimchi. Sprinkle on some togarashi (Japanese chili spices) if you want.
<Miwa’s tips> ※Watch more on YouTube!
1. If you want, you can also add in fish sauce or any other hot sauce to season the soup.
2. Start with 2 tablespoons of umeboshi paste and add more if you want.
3. Depending on the saltiness of the umeboshi paste, the amount of soy sauce you need will differ.
Store in an air-tight container in the fridge for up to 4 days.
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2022/04/02 ERIC & MIWA