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Japanese Noodle Soup recipe

Japanese Noodle Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Noodle soups

Using quick cooking rice noodles, this light, Asian-inspired soup with minced pork, garlic and ginger is ready in less than 20 minutes.

5 people made this

IngredientsServes: 2

  • 300g rice noodles
  • oil for cooking
  • 1 tablespoon freshly minced root ginger
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon salt
  • 100g minced pork
  • 1/2 chopped onion
  • 500ml hot water
  • 1 chicken stock cube
  • 2 tablespoons fish sauce
  • 1/2 tablespoon lemon juice
  • freshly chopped coriander

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Boil the water for the rice noodles. When the water is boiling, add the noodles and cook as instructed. Once noodles are soft, drain water off in sieve and rinse with cold water, then place in 2 separate bowls for serving.
  2. In the meantime, heat oil in a pan or wok over medium heat. Add garlic, ginger and salt. Saute until fragrant. Then add minced pork and onion. Cook or stir fry until pork is cooked through.
  3. Add water, stock cube and fish sauce and gently bring to the boil.
  4. Finally, add 1/2 tbsp lemon juice and stir. Immediately pour hot soup over the noodles, and if you want, sprinkle with fresh coriander as a finishing touch.

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Japanese Noodle Soup With Roast Pork And Bok Choy

12 ounces boneless pork chops (1-inch thick)
1 tablespoon hoisin sauce
1 tablespoon sugar
2 teaspoons Chinese five spice powder
1 tablespoon soy sauce
7 cups chicken broth
1/2 teaspoon star anise powder
6 sliced peeled ginger root (1/8-inch thick)
2 cloves garlic, minced
1 tablespoon soy sauce
8 ounces dried soba noodles
1/2 head bok choy
8 shiitake mushrooms
2 scallions, sliced


Japanese Vegan Udon Noodle Soup

A staple of Japanese cuisine, udon noodles have won the hearts and palates of food enthusiasts around the world. Thick, silky, and filling, these wheat noodles are commonly found in soups, with or without animal-based proteins, but always surrounded by thinly sliced vegetables, mirin, soy, rice vinegar, and ginger, along with the very important umami flavor brought by mushrooms.

This particular vegan version of this Japanese-inspired soup is made with Chinese broccoli, scallions, fresh cilantro, and peanuts. It's similar to a traditional recipe, so you'll find it warming and filling, but not heavy.

Dried udon noodles can be found in the international section of most supermarkets, but sometimes Asian markets and supermarkets sell the frozen version. What you really want is the fresh version, which you might be able to acquire from a local Japanese restaurant, as they're difficult to find elsewhere if you can't find dried or frozen, use soba noodles instead.

Easy to make, our udon soup is a great introduction to classic Japanese flavors and a tempting light lunch or dinner.


Hungry for More Udon Noodle Recipes?

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  • 1 tablespoon (15ml) mirin
  • 1 teaspoon (4g) sugar
  • 1/4 cup (60ml) soy sauce
  • 3/4 cup (180ml) homemade or instant dashi, chilled (see note)
  • 2 (7-ounce 200g) servings store-bought udon noodles
  • Assorted garnishes and toppings of your choice, such as bonito flakes, nori sheets, thinly sliced scallions, toasted sesame seeds, soft-cooked onsen eggs, grated fresh ginger, grated daikon radish, and pickled sliced ginger

Combine mirin, sugar, and soy sauce in a small saucepan and set over medium heat. Cook, stirring, until sugar is dissolved. Transfer to a bowl and set in the refrigerator to chill. (You can also rapidly cool by pouring mixture into a stainless steel mixing bowl and nesting that bowl in a slightly larger mixing bowl filled with ice water.)

Combine 1/4 cup of the soy/mirin mixture (kaeshi) with dashi and stir. Taste mixture and add remaining kaeshi if desired. Keep chilled.

In a medium pot of boiling water, cook udon until just tender, 2 to 3 minutes (or follow cooking time on package if it differs). Transfer to an ice bath to chill. Drain noodles well.

Transfer noodles to 2 soup bowls. Top with garnishes and condiments of your choice, then pour dashi broth into each bowl and serve.


Notes On Making This Japanese Noodle Soup

Make It a Gluten-Free Japanese Noodle Soup

Make sure you purchase 100% gluten-free buckwheat noodles. Often I find these at health food stores or some traditional Asian supermarkets. Some miso is made with barley grains to ensure your miso is also gluten-free.

Make It A Vegan Japanese Noodle Soup

This dish is naturally vegan with the use of edamame beans for protein. Soba noodles are not made with eggs, but be aware that some Asian noodles are egg-based.

Make It Soy-Free Japanese Noodle Soup

Use coconut aminos in place of tamari or soy sauce. Miso is made by fermenting soybeans with a grain. Chickpea miso is now more widely available and is a great soy-free alternative. Omit the edamame beans and use eggs for protein if you are not vegan. A vegan and soy-free protein alternative could be 3 tablespoons of hemp hearts per serving, adding right before eating.


Soy Sauce Eggs

I served the ramen with easy to make soy sauce eggs. Don&rsquot just limit these eggs to a bowl of ramen, though. We love them as a snack, or as a side dish along with Japanese pickles. The eggs are soft+ boiled, meaning the yolk is not just firm, not runny, but not powdery like a hard boiled egg.

Add 3-6 eggs to a pot, cover with water by 1-inch. Bring water to a rolling boil, remove from heat and cover. Let sit for 6 1/2 minutes. The eggs should be a perfect soft+boiled egg with a custardy yolk that&rsquos still creamy and firm whites.

While the eggs are cooking, you can prepare the sweet soy sauce. Whisk together: 1/2 cup of low-sodium soy sauce + 1/4 cup water + 1 1/2 tablespoons sugar. It&rsquos best to have a skinny, tall container (like my Pyrex measuring cup) or you can use a quart-sized sealable bag.

After the eggs are cooked, immediately rinse in cool water. Peel the eggs, and add the eggs whole into the sweet soy sauce to marinate for 2 hours or overnight in the refrigerator. When ready to eat, remove eggs (reserve sweet soy sauce for another use) and cut each egg in half.

Or &ndash you can soft boil/hard boil eggs with a microwave egg cooker &ndash we&rsquove been using this one for the past 4 years. Since our hens produce so many eggs are soft or hard boiled by STEAM instead of being submerged in water. The steaming action actually makes the eggs so much easier to peel! This is important for us, since our eggs are same day fresh and are difficult to peel, cooked traditionally on the stovetop. (Older eggs are easier to peel than fresh laid eggs &mdash the moisture evaporates as the eggs get older, leaving more space between the shell and the egg whites as it cooks.

You can reuse the sweet soy sauce again:

  • for another batch of eggs
  • as a dipping sauce for dumplings (I like to also add a spoonful of chile garlic sauce)
  • a couple spoonfuls in a stir fry
  • toss with cooked noodles + scallions for a quick side dish
  • drizzle over steamed vegetables
  • use to season the ramen broth (if you like a slightly sweeter tasting broth)

  • 700ml chicken stock
  • 3 garlic cloves, halved
  • 4 tbsp soy sauce, plus extra to season
  • 1 tsp Worcestershire sauce
  • thumb-sized piece of ginger, sliced
  • ½ tsp Chinese five spice
  • pinch of chilli powder
  • 1 tsp white sugar (optional)
  • 375g ramen noodles
  • 400g sliced cooked pork or chicken breast
  • 2 tsp sesame oil

For the garnish

  • 100g baby spinach
  • 4 tbsp sweetcorn
  • 4 boiled eggs, peeled and halved
  • 1 sheet dried nori, finely shredded or shallots
  • sprinkle of sesame seeds

Method

Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

Cook 375g ramen noodles following the pack instructions, then drain and set aside.

Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

Strain the stock into a clean pan, then bring to the boil once again.

Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.


Directions [ edit | edit source ]

In nonstick 10-inch skillet over medium-high heat, in hot vegtable oil, cook tofu, green onion, and ginger for 5 mintues or until golden brown.
In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
Boil for a few mintues Reduce heat to a low simmer for 8 to 10 minutes.
Cook until veggies are tender and noodles are loose.
Then, stir in watercress until it wilts.
Serve immediatly because the noodles will absorb the soup quickly.


Udon Noodle & Tatsoi Soup

Curry powders were first introduced to Japan in the 19th Century. Today, you can taste the defining flavors of curry—an assortment of warm spices including turmeric, coriander and cumin—in many Japanese dishes, including curry udon noodle soup. Our take on this Japanese standard uses a signature spice blend to season a light, citrusy soy broth. We’re filling the broth with fresh udon noodles, tender tatsoi and shiitake mushrooms—and topping it all off with luscious soft-boiled eggs.

Title

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the mushroom stems thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the tatsoi separate the leaves. Quarter the lime.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Add the garlic, ginger and white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Add the spice blend to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted and fragrant. Add the soy glaze, ponzu sauce and 3 cups of water. Simmer, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.

While the broth simmers, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

While the eggs cook, add the noodles and tatsoi to the pan of broth cook, stirring occasionally, 3 to 5 minutes, or until the noodles are tender and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges season with salt and pepper to taste.

Slice the peeled eggs in half. Divide the finished soup between 2 bowls. Top with the sliced eggs season with salt and pepper. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side, if you&rsquod like. Enjoy!

Tips from Home Chefs

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We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the mushroom stems thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the tatsoi separate the leaves. Quarter the lime.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Add the garlic, ginger and white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Add the spice blend to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted and fragrant. Add the soy glaze, ponzu sauce and 3 cups of water. Simmer, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.

While the broth simmers, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

While the eggs cook, add the noodles and tatsoi to the pan of broth cook, stirring occasionally, 3 to 5 minutes, or until the noodles are tender and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges season with salt and pepper to taste.

Slice the peeled eggs in half. Divide the finished soup between 2 bowls. Top with the sliced eggs season with salt and pepper. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side, if you&rsquod like. Enjoy!