Konyaku Noodle Soup – Japanese Udon Style
Gluten Free, Lunch, Vegetarian Japanese Simmering
December 9, 2016
This recipe is one of the most basic soup recipes in Japan and was very popular on the menu in Otabe Kafe in Putney. Please also have look at the interview article about this dish.
This basic recipe is really good because once you get familiar with it, you can make different dishes by just changing the toppings. For example, when you are busy, you can just put chopped vegetables in it. When you are really hungry and want to eat it as a main dish, you could put some Tempura on top. It looks gorgeous and Tempura soaked in Dashi soup is just amazing!
Tsuyoshi @ ex-Otabe Kafe
- Prep: 10 mins
- Cook: 10 mins
-
10 mins
10 mins
20 mins
- Yields: Servings 1
Ingredients
Main Ingredients
1/2 packet of DRIED KONYAKU - Shirataki Noodles
40g of Wakame seaweed, prepared as instructed (2-3g of dried Wakame seaweed will expand to about 40g when prepared)
30g of Carrots, cut into long thin strips
30g of Mooli (Daikon), cut into long thin strips
20g of French beans, trim the ends
A pinch of chopped Spring onion
A pinch of toasted Sesame seeds
Ingredients for Soup
Directions
Steps
1Prepare the ‘DRIED KONYAKU NOODLES’ as instructed on the packet
2Blanch Carrots, Mooli and French beans and drain well
3Put all ingredients for soup in a sauce pan and bring to just before boiling
4Add blanched vegetables and simmer until hot enough
5Pour into a bowl with prepared KONYAKU
6Finish with a sprinkle of spring onion and toasted sesame seeds
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