Udon Noodle Soup
Udon Noodle Soup
  • 4cupschicken stock
  • 4cupswater
  • 2-3shiitake mushrooms
  • bamboo shoots, to taste
  • 3-4slices ofginger
  • 1tspmirin, optional
  • 1tbspKA–ME® Tamari
  • 1sheet roastedseaweed
  • 1packageKA-ME® Udon Japanese Thick Noodles
  • scallions, as garnish
  • Fish cake, tofu or desired vegetable
  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