Saturday, November 8, 2008

Udon Noodle Soup

Udon noodle soup is a comfort soup in many parts of Asia. Fresh broth with a smattering of vegetables and sometimes meat/ chicken/ egg, this soup is hearty while still being light and healthy. And its simple to make too.

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.

(source: wikipedia)


Udon Noodle Soup

This is my version of Udon noodle soup. Not having access to mirin or dashi, I had to make do with a richly flavored vegetable broth and light soy sauce and store-bought udon noodles. And I've made it vegetarian too.

300 g dried Udon noodles

6 cups Vegetable broth (homemade or store-bought. The recipe I used for vegetable broth is one that I found at You Say Tomato,...I say Tomato, which always works really well for me. I find the store-bought broths are too salty)

Button Mushrooms, sliced fine (Shiitake would work better)
2-3 stalks Spring Onions, chopped fine (greens only)
1 Carrot, grated
2 eggs, beaten

Heat an omelet pan with a little oil. Pour in the beaten egg and swirl around to form a thin layer. Let it cook until set, flip over and cook the other side for a few seconds. Let cool and roll into a long cigar. Cut crosswise into thin strips.

Cook the noodles in a large saucepan of boiling water. When tender, drain the noodles and rinse under cold water. Set aside.

Bring the broth to a boil over low heat. Add the mushrooms and carrots, and cook for 5-7 minutes until just tender. Meanwhile divide the noodles and add to warmed soup bowls. Ladle the hot broth with the veggies on top of the noodles.. Sprinkle with the spring onion greens and add some egg strips to each bowl.

This is for Holler @ Tinned Tomatoes for this month's edition of No Croutons Required.



Check out the marathoners - there are 24 of us and we're running at a great pace:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika and Pavani.

32 comments:

Raaga said...

very comforting... my kind of soup :-)

Divya Kudua said...

Noodle soups are so tasty and filling..havent heard of udon noodles though..;-)

G.Pavani said...

it easy to do n healthy one thx for sharing

DEESHA said...

looks delicious .. comfort soup

Priya said...

Simply superb..delicious with noodles..mouthwatering one Anu..

Bhawana said...

Great Anu a nice soup post. egg in soup is new but the way it is looking in soup very tempting. loved the post.

Malar Gandhi said...

I love egg dropped soups! This looks perfect to me...

Roopa said...

I have seen this noodles here, never tried it though, you have inspired me:)

Curry Leaf said...

I am yet to try the udon noodles,A.You made it veggie as well.Will try.Nice entry to NCR :):P

Srivalli said...

Looks good anu!

churningthewordmill.wordpress.com said...

oh this looks rally nice.. dint know there was a kind of noodles called udon noodles..thanks for increasing my knowledge!
mandira

Mallika said...

This is a perennial favourite in my home. I often open a sachet of miso into the broth and chuck in some sliced red chillies for a twist.

Madhu said...

I never had udon soup, looks interesting.

Sagari said...

very nice soup ,looks fresh and yumm

Holler said...

That soup is a work of art! It is quite beautiful, Arundathi. Thank you for entering it :)

Bharti said...

Mmm...yummy. That looks so comforting and nourishing. I prefer home made broths as well.

Peter M said...

I love Udon noodles and I miss Pixie and her blog posts.

rekhas kitchen said...

new to me looks intresting

Ramya said...

New to me too. Would like to invite you for a coffee at My blog
Pls join me :)

Lakshmi Venkatesh said...

looks very nice. new to me.

SMN said...

soups are always welcome when there is winter..looks yum

ranji said...

have heard of udon noodles but never tasted it...looks very similar to a regular noodles except thicker...the soup looks so simple..love the additio of egg strips on top...and yay..a very pretty pair of chopsticks u have thr :)..

raaji said...

hey where didd u get those noodles???they turned out soooooo good anu

Divya.M said...

Noodle is really yummy... want to have some...:)))

Divya Vikram said...

Perfect for this weather.Love the egg strips in it.

Lisa said...

Thanks for this entry! A great choice for a cold autumn day. I'm imaging how enjoyable those mushrooms would be with the egg strips!

Sia said...

good one arundathi. we have been having regualr soup 'slurping' sessions these days. there has been sudden dip in temp at my neck of woods.

Kamalika said...

Ive not heard of Udon noodles .. but love the way you have presented it .. U have an awesome blog ..

kamala said...

Never had this Anu..Looks good

Medhaa said...

looks hearty and filling

Arundathi said...

thanks everyone - glad you enjoyed it! :-)

Justin Marek said...

first!!!!!!!