RECIPE TITLE " Soup Noodles with Tofu and Enoki Mushrooms Recipe"
Cooking.com Serves 4
Called kake jiru, this means the basic hot broth that is poured over noodles. Extraordinarily light and delicate, it is perfect for udon (wheat flour) or soba (buckwheat flour). Today, many cooks use instant granules to make dashi, Japan’s all-purpose soup stock; however, it is well worth the time and effort to make homemade fresh dashi. Its delicate flavor and subtle fragrance are notably better. Sold in Japanese markets kombu is dried kelp, a large cold-water seaweed sold in Asian markets.
1 6-inch piece of kombu seaweed
1 1/2 quarts water
1 1/2 cups loosely packed dried bonito flakes
1 teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 1/2 tablespoons mirin or sake
1 1/2 tablespoons sugar
1 pound dried udon noodles
1 green onion, trimmed, thinly sliced diagonally
2 ounces fresh enoki mushrooms, trimmed
Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.
TO MAKE DASHI: With a damp cloth, wipe the kombu. Put it in a saucepan with 1-1/2 quarts water. Over medium heat, slowly bring just under a boil. Remove the kombu and return the water to a boil. Add the bonito flakes and do not stir. Immediately remove the pan from the heat and let the flakes settle to the bottom of the pan. Strain the stock (dashi) into a saucepan. Makes 6 cups.
Bring the dashi to a boil over medium-high heat. Add the salt, soy sauces, mirin and sugar. Bring to second boil and immediately reduce to a simmer. This is the kake jiru. Keep warm while boiling the noodles.
TO MAKE UDON: Meanwhile bring a large stockpot of water to a boil. Add the udon noodles, stir and boil under tender, about 8 to 10 minutes. Drain and rinse with cold water. Reheat the noodles by dipping them into fresh boiling water for a few seconds or until heated through.
Divide the noodles among 4 scalded 3-cup or larger deep soup bowls. Top each bowl of noodles with an equal portion of green onions and mushrooms. Ladle about 1 1/2 cups hot broth over the noodles and serve hot.
Recipe created exclusively for Cooking.com by Joyce Jue.
Facts per Serving
Calories: 515 Fat: 5g Carbohydrates: 88g
Cholesterol: 12mg Sodium: 2065mg Protein: 27g
Fiber: 7g % Cal. from Fat: 9% % Cal. from Carbs: 68%