Hearty Winter Udon

 

This varies every time depending on what I have on hand.  Experiment.  Taste the broth and adjust to your tastes.   Click here for a print copy on Google Docs 

For the soup base and a faster prep time, start with two individual-serving udon packages.   (I used Chicken flavor)

Each packet typically cost less than $2.  

Here are the two brands that are often at Winco .  They come with a stock flavoring packet and udon noodles (Check expiration dates since this is a "wet" noodle.)

Ingredients

1 medium onion, diced

1-2 baby bok choy, cut into bite-sized pieces

1 large carrot, diced

1 can shitake mushrooms, (6 oz size)

(You can add celery, leeks, broccoli. . . red pepper. . .fresh mushrooms

2 cups chicken, cooked, cut or shredded

½ cup soy sauce

1 tsp. Red pepper flakes

Salt & pepper to taste.

1 thumb-size piece of ginger root, peeled and finely chopped or diced.

2-3 cloves garlic.

Hot chili oil

Komoboku/Japanese fish cake

Green onion

Cilantro

This time, I used leftover cut-up rotisserie chicken -- 2 cups shredded.

Use sliced green onion and cilantro as a topping added just before serving.

TOTALLY OPTIONAL:  The pink slices in the picture are komoboku.  It's a Japanese fish cake that I find frozen in the Sorya Asian market near me.  It doesn't taste fishy and has a slightly chewy texture.

Here's a pic if you want to try.   Spelling varies.  You won't probably won't find this at your local supermarket.  They are often used in Japanese cooking and they can be cut into pretty shapes.

After all the veggies are ready to roll,  saute, the onion, carrots and other firmer vegetables in a bit of olive oil over med. heat in a large saucepan or soup kettle.   

 Soft veggies, udon will go in later. 

When firm veggies are wilted,  add the recommended amount of water for each Udon individual packet and supplement more chicken broth so that it all equals about 6-8 cups of stock.

Add mushrooms with juice.

Add seasonings.

1 tsp. red pepper flakes

1/2 cup soy sauce (to taste)

Salt & pepper to taste

A few drops of chili oil. . . sesame oil . . .

etc. etc. 

Bring to almost to a boil, then turn to a simmer.  Taste the broth.

Add salt, soy sauce,  whatever until it tastes good to you.

Let simmer for 10-20 minutes. 

Open udon noodle packets. add to the soup.  (Break up the udon slightly so the noodles are easier to handle.)

Simmer a few more minutes to warm and slightly soften the udon noodles.

Add the chopped bok choy.

Serve.  Top with chopped green onion, cilantro and the komoboku if desired.