Today I am blogging earlier because I will be out late tonight. My friend is visiting and we are going out clubbing. I am pretty excited because it seems like a long time since I went out clubbing and a long time since I've seen these friends. It's going to be fun just like old times! I will update this tomorrow or when I get a chance to about how my night went :)
Anyways, I am pretty full right now because I just ate too much Udon noodle soup. The ingredients used in this Udon noodle soup are somewhat different than what I would normally put in my Udon noodle soup. Usually, I would put a hard-boiled egg, button mushrooms, leeks or green onions, as well as the seasoned chicken breast strips in the soup. But I decided to make this version according to what I had stocked.
It tasted pretty good, but the soup lacked flavor because I estimated the seasonings incorrectly. Usually, the soup would taste a little sweet and salty at the same time. It goes well with the Udon noodles, which are thick, soft and a little chewy. Well, if you would like to make this recipe, here it is:
You may need to visit your local Asian grocery store for some of these ingredients.
Serving size: 4
6 cups of water
1 piece of Konbu (a kind of seaweed) 10 x 10 cm
40 g dried katsuo bushi (bonito flakes)
1/2 cup Mirin (sweet Japanese cooking wine)
1/2 cup light soy sauce
1/2 to 1/3 teaspoon salt
1 teaspoon sugar
4 servings of cooked Udon noodles (follow directions on package)
1. Boil water with Konbu over medium heat. When it is about to boil, add katsuo bushi soy sauce and mirin into the pot. Bring to a boil. Turn off heat, strain stock and discard the Konbu and katsuo bushi.
2. Mix salt and sugar in a big bowl, pour stock into bowl and spoon onto Udon or just add the sugar and salt to the pot of stock, then spoon onto Udon. Garnish with any toppings you like such as lemon pepper chicken strips, green onions, leeks, mushrooms, hard-boiled eggs, etc. Enjoy!
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