Name: Konyaku Noodle Soup – Japanese Udon Style
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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; 1 tbsp Soy sauce (Tamari soy sauce for gluten free option); 1 tbsp Mirin; 250ml Dashi (see the recipe on our website)

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

AuthorMariCategoryGluten Free, Lunch, VegetarianDifficultyBeginner

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.

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

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

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

1 tbsp Mirin

250ml Dashi (see the recipe on our website)

Steps

Prepare the ‘DRIED KONYAKU NOODLES’ as instructed on the packet

Blanch Carrots, Mooli and French beans and drain well

Put all ingredients for soup in a sauce pan and bring to just before boiling

Add blanched vegetables and simmer until hot enough

Pour into a bowl with prepared KONYAKU

Finish with a sprinkle of spring onion and toasted sesame seeds

Ingredients