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konyaku noodle soup featured
konyaku noodle soup featured

Konyaku Noodle Soup – Japanese Udon Style

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December 9, 2016

Konyaku Noodle Soup – Japanese Udon Style 0 0 5 0

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 packet of ‘DRIED KONYAKU 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

1 tbsp Soy sauce (Tamari soy sauce for gluten free option)

1 tbsp Mirin

250ml Dashi or 1/2 tsp Umami powder in 250ml water (See Vegetable Dashi recipe)

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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