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Udon With Chiles In Broth

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Ingredients
  Shiitake mushrooms 3
  Chicken stock 6 Cup (96 tbs)
  Dried bonita flakes 2 Tablespoon
  Garlic 6 Clove (30 gm), crushed
  Onion 1 , quartered
  Chopped ginger 1 Tablespoon
  Crushed dried chilies 2 Tablespoon
  Sugar 1 Tablespoon
  Seaweed sheets 3
  Udon noodles 14 Ounce (Cooked, Drained)
  Eggs 2 , beaten
  Green onions 3 , finely chopped
  Hot chiles 2 Small, seeded and minced
  Tofu 8 Ounce, cubed
  Snow peas 12 , stemmed and cut into slivers
Directions

1. Soak mushrooms in warm water to cover for 1 hour. Drain and set aside.
2. In a large pot, put stock, bonita flakes, garlic, onion, ginger, dried chiles, sugar, and nori, and bring to a boil. Reduce heat to low and cook for 45 minutes. Season to taste with salt, pepper, and more dried chiles. Cook for another 10 minutes.
3. Strain stock, return to pot, bring to a boil, and add cooked noodles. Reduce heat and simmer for 5 minutes. Cut mushrooms into quarters. In a lightly oiled pan, scramble eggs until firm. Remove eggs from pan and sliver finely. Add eggs and remaining ingredients to noodles and stock. Stir gently and simmer for another minute before serving.

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Noodle
Interest: 
Gourmet

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