Udon Noodles in Soup (Ankake Udon)
Cooking time: 40 minutes
Difficulty: Medium recipe
Recipe yield: 1,5 l
Japanese food
Udon Noodles in Soup (Ankake Udon) – a Japanese recipe, the soup keeps warm for a long time due to cornmeal and is very good to serve in cold weather. Cornmeal can be replaced with cornstarch.
Udon Noodles in Soup Ingredients
- Udon noodles 400 g
- Cornmeal 2 tbsp
- Eggs 4 pcs
- Watercress 50 g
- Onion 2 pcs
- Ginger 2,5 cm
- For soup
- Water 1 l
- Katsuobushi 40 g
- Mirin 1,5 tbsp
- Soy sauce 1,5 tbsp
- Salt 1,5 tsp
Udon Noodles in Soup Recipe
For udon noodles in soup, pour water into a saucepan, put all the ingredients for the soup in it, and put it on medium heat. Bring the soup to a boil, remove from heat and let stand for 1 minute, then strain.
Pour 2 liters of water into a separate saucepan, heat, add udon and cook for 8 minutes. Throw the finished noodles on a sieve and rinse under running cold water.
Bring strained soup to a boil, dilute cornmeal or starch in 4 tbsp. cold water. Reduce the heat to medium, and, stirring constantly, gradually pour in the corn mixture. Simmer until soup thickens, then reduce heat to low.
Beat eggs, mix with finely chopped green onions and watercress. Pour the egg mixture into the soup gradually as well.
Warm the noodles by pouring hot water over them and divide into 4 cups. Pour noodle soup and serve bitter. This Japanese dish can be garnished with grated ginger when serving.
