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Cooking 25 minutes

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Soup with udon noodles

When it comes to Japanese cuisine, the first thing that comes to mind is all kinds of sushi. In fact, there are many different dishes, especially soups. Their main difference from the European ones we are used to is that the broth and fillings are prepared separately, the solid components of the dish are first placed on the serving plate, and then the liquid is added. Today we want to prepare one of these soups with you — udon soup with the addition of wheat noodles of the same name. It goes well with almost any ingredients and is often used to prepare multi-component soups.

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The ingredients for Japanese udon noodle soup

The recipe for udon soup is not very complicated, but you need to make sure that you have all the ingredients. For 3-4 servings we will need:

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The stages of preparation

Japanese noodle soup can seem quite complicated to beginners at first glance. But do not worry — we will tell you in detail how to cook udon soup and reveal all the important secrets of cooking this exotic dish. A simple udon noodle soup recipe consists of the following steps:

  1. If necessary, defrost the vegetables, cut the chicken fillet into strips, and the mushrooms into slices.
  2. Boil the noodles according to the instructions on the package, then rinse with cold water.
  3. Heat the oil in a pan or saucepan, fry the chicken until golden. Add chopped ginger and garlic, as well as chopped mushrooms. Cook for 1.5 minutes.
  4. Add broccoli to the pan or casserole and stir-fry for another minute.
  5. Add soy and fish sauces to the chicken broth. Season with salt and pepper if necessary. Add Bonito Hondashi seasoning and bring the broth to a boil.
  6. Place the soft part of Beijing cabbage, noodles, chicken, vegetables and mushrooms on plates and pour hot broth over them. Garnish the finished dish with sesame seeds and greens.
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Bonito Hondashi seasoning is used to prepare this soup. This is a semi-finished product for making dashi broth — one of the most important broths in Japanese cuisine. Unlike the usual bouillon cubes, Hondashi does not contain any chemicals — it is made from kombu algae and smoked bonito flakes. The seasoning does not require any special manipulations, it is enough to simply pour it with hot liquid — the result is a broth with a rich umami taste and a sea taste.

Now you know how to make udon soup at home. We hope you enjoy the combination of seared chicken, tender mushrooms, juicy vegetables, soft noodles and hot, flavorful broth. Be sure to prepare this soup for lunch and transport your loved ones to Asia!

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