Udon Noodle Soup

Name: Udon Noodle Soup
Yield: 4
Ingredients: 4 cups chicken stock; 4 cups water; 2-3 shiitake mushrooms; bamboo shoots, to taste; 3-4 slices of ginger; 1 tsp mirin, optional; 1 tbsp KA–ME® Tamari; 1 sheet roasted seaweed; 1 package KA-ME® Udon Japanese Thick Noodles; scallions, as garnish; Fish cake, tofu or desired vegetable

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Servings

Ingredients

4 cups chicken stock
4 cups water
2-3 shiitake mushrooms
bamboo shoots, to taste
3-4 slices of ginger
1 tsp mirin, optional
1 tbsp KA–ME® Tamari
1 sheet roasted seaweed
1 package KA-ME® Udon Japanese Thick Noodles
scallions, as garnish
Fish cake, tofu or desired vegetable

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Directions

Re-hydrate the shiitake mushrooms with water.
Remove mushrooms to use later for the soup, and set aside ¼ mushroom water
Combine chicken stock, water, mushroom water, bamboo shoots, ginger, mirin, KA-ME® Tamari and seaweed a large pot. Simmer on low for 30 minutes
Cook KA–ME® Udon Noodles per package instructions. Add to broth.
In last 5 minutes of simmering the broth, add fish cake, tofu or vegetables and any other items as desired
Top with mushrooms and scallions