Frozen udon with vegetables on the side- Japanese home cooking class in Tokyo
The frozen udon noodles I often eat at home can be quickly and easily prepared using vegetables from the refrigerator and store-bought powdered soup stock. Simple, easy meals are important too. It's essential to have a balance between work and rest in life. Please give it a try sometime!
The frozen udon noodles- Japanese home cooking class in Tokyo
Vegetable Udon with Frozen Noodles
Ingredients (for 1–2 servings):
Frozen udon noodles: 1 to 2 servings
Store-bought dashi broth (or granulated dashi dissolved in water): 300–400 ml
Vegetables (use any you like from your fridge, e.g., mizuna, green onions, napa cabbage, carrot, shiitake mushrooms): as desired
Soy sauce: 1 tablespoon
Mirin (sweet rice wine): 1 tablespoon
Sake (optional): 1 teaspoon
Aburaage (fried tofu pouch): a suitable amount (optional)
Instructions:
In a small pot, pour in the dashi broth and heat over medium. Add soy sauce, mirin, and sake, and bring to a gentle boil. If using granulated dashi, dissolve it in water before heating.
Cut the vegetables into bite-size pieces and add them to the pot. Simmer lightly until the vegetables are tender.
Cook the frozen udon according to the package instructions, either by boiling or microwaving, then drain well.
Place the cooked udon in a bowl and pour the hot broth and vegetables over the noodles. Serve immediately.
Tips:
Feel free to use any vegetables you have on hand—this recipe is very flexible.
Adjust the dashi broth by adding more water if you prefer a lighter taste, or add more soy sauce if you want it saltier.
This dish can be enjoyed hot or chilled for a refreshing cold udon.
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