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

Recipe courtesy of @nom_life

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