Udon noodle in Kenchin soup(Japanese vegetable chowder)
Udon noodle in Kenchin soup(Japanese vegetable chowder)

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, udon noodle in kenchin soup(japanese vegetable chowder). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Slice vegetables into slightly thick pieces. Heat chicken and vegetables in a pot, until the color of the chicken changes. Add dashi stock, soy sauce, mirin, and salt, let them boil. When the pot is boiled, reduce the heat and cook until the vegetables are tender.

Udon noodle in Kenchin soup(Japanese vegetable chowder) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Udon noodle in Kenchin soup(Japanese vegetable chowder) is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook udon noodle in kenchin soup(japanese vegetable chowder) using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Udon noodle in Kenchin soup(Japanese vegetable chowder):
  1. Take 300 g udon(refregerated, not dried)
  2. Get 100 g~200g chicken thigh
  3. Get 5 cm daikon radish
  4. Take 5 cm sweet potato
  5. Get 5 cm carrot
  6. Prepare 5 cm burdock
  7. Get 1 large leaf of Chinese cabbage
  8. Get and any vegetables you like
  9. Take 10 g ginger(minced or shredded)
  10. Prepare 500 ml dashi stock
  11. Make ready 20 ml soy sauce
  12. Get 20 ml mirin
  13. Take 3 g salt
  14. Prepare 1 tsp sesame oil

It's quite similar to a traditional recipe and a traditional Japanese meal, so you'll find it warming and filling, but not heavy. To make udon soup, you need to boil udon noodles, prepare the broth by bringing dashi to a boil and then adding in the soy sauce, mirin, and sugar, and then assemble by dividing the noodles into bowls and pour broth over along with thinly sliced green onions and seven-spice blend (shichimi). Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce provided enough on their own. Chop the onion in medium sized pieces, slice the mushrooms and chop the bok choy. (B) Step five.

Steps to make Udon noodle in Kenchin soup(Japanese vegetable chowder):
  1. Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces.
  2. Heat chicken and vegetables in a pot, until the color of the chicken changes.
  3. Add dashi stock, soy sauce, mirin, and salt, let them boil.
  4. When the pot is boiled, reduce the heat and cook until the vegetables are tender.
  5. In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label).
  6. Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing.

Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce provided enough on their own. Chop the onion in medium sized pieces, slice the mushrooms and chop the bok choy. (B) Step five. Gather the ingredients for the broth and the noodles - soy sauce, fish sauce, rice vinegar, chicken broth and udon noodles. In a bowl, soak the abura age in hot water to remove any excess oil, then slice into bite sized pieces. Add the dashi, vegetables and abura age fried tofu to a pan and bring to boil.

So that is going to wrap this up for this special food udon noodle in kenchin soup(japanese vegetable chowder) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!