the-not-so-instant japanese udon noodle soup…

21 Apr

I order udon in Japanese restaurants a lot, the fat slippery noodles has a great al dente texture and the savoury broth is just heaven in my mouth.  I aimed for a no MSG recipe for the broth and stuck with a clean taste without any added fat.  Here’s my recipe…enjoy!

What you need!
2 chicken legs
1 bunch of gai lan (chinese broccoli)
1/4 sheet of nori
6 cups of water
2 pkg of dashi
2 tbsp of mirin
2 tbsp of soy sauce
3 packages of pre-boiled udon (found in fridge section)

What to do!

1.  Start making your broth!  Boil the water and add the dashi, mirin and soy sauce.

2.  Add your two chicken legs into the broth.  This will serve two purposes, it will flavour the broth even more and it will cook the chicken so you can pull the meat off later.

3.  Wash the gai lan and cut the ends off.  Cut the stalks to separate leaves.

4.  In a medium saucepan on medium heat, add the gai lan and cover for 5 minutes or until the vegetable is bright green.  Remove from pan and set aside.

5.  For an unnecessary but ridiculously fun addition, punch out shapes from your nori with a paper punch.  Or, cut little strips from the nori as a topping.

6.  Take the chicken out of the pot and pull the meat off in pieces and set aside.

7.  Add the udon noodles to the broth, use chopsticks to separate the noodles and cook for just a few minutes or until the noodles look less rigid.  They are already pre-cooked so you are just heating them up!

To serve, add the noodles to a bowl and put a generous serving of veggies and chicken on the top.  Add the broth to the bowl and top with the nori!   Happy eating!

Approx Costs:

chicken legs – $1.50
gai lan – $2.50
udon – $2.00
other – $1.50

Total – $7.50 for 3 servings or $2.50 per person

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