Udon Noodle Soup - Recipe

Udon Noodle Soup - Recipe

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That being said, Shichimi Togarashi (shee-CHEE-mee toh-gah-RAH-she) is the icing on top of our udon noodle soup . Also called “Japanese 7 Spice,” Shichimi Togarashi has a surprising amount of spiciness from the cayenne and pepper in it, and this punch contrasts the tartness our sauces added. 
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Ingredients:

  • 6 Cups Chicken stock
  • 6 Cups Dashi broth
  • 4oz. Udon noodles, cooked
  • 8oz. Baby bella mushrooms, sliced
  • 16oz. Chicken breast, cut into bite size pieces
  • 1 Leek, sliced
  • 1 Tbsp Ginger root, minced
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Rice vinegar, unseasoned
  • 1 Tbsp Mirin
  • 2 Tbsp Soy sauce
  • 1 Tbsp Vegetable oil
  • ¼ Cup Shichimi Togarashi

Directions:

  1. Heat 1 Tbsp oil in a stockpot over medium heat. Add mushrooms and leeks and coo for 3-4 minutes. Add garlic and ginger and cook for 2-3 minutes.
  2. Add stocks and bring to a boil. Add chicken, and reduce heat to a simmer. Simmer until chicken is cooked through.
  3. Add rice vinegar, mirin, and soy sauce. Adjust if necessary.
  4. Remove from heat, and pour hot soup over cooked Udon noodles. Top with Shichimi Togarashi as desired, and serve.

Serves: 8 servings

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