Ingredients /nutrition
- 1 1/2 lb udon (wheat-flour noodles)
- 1/2 oz dried wakame (curly seaweed), soaked in warm water for 30 mins
- 2 qt noodle broth
- 4 aburage (fried tofu / bean curd)
- 2 1/2 oz drained canned nameko mushrooms
- 1/2 cup sliced scallion greens
- 3 tbsp shredded nori (compressed seaweed)
- shichimi (Japanese pepper condiment) to taste
Methods / instructions
- Bring 2 qt water to boil and add in noodles.
- Cook for 3 minutes and drain. Set aside.
- Drain seaweed and slice into pieces.
- Heat noodle broth and stir in seaweed. Simmer gently for 6 minutes.
- Bring 1 1/2 cups of water to boil. Add tofu in bowl and pour hot water to soak for 4 minutes. Drain and pat dry with kitchen paper towel.
- Slice bean curd and set aside.
- Divide noodles equally in 4 bowls and pour in broth, seaweed and add remaining ingredients.
- Serve hot.
Servings: 4
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Teriyaki | Japanese lunch, dinner | Sushi Sashimi
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