UDON SOUP BASE RECIPES

Name: Udon Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 5 cups water; 5 teaspoons instant dashi granules; 2 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon sugar; 2 tablespoon mirin; 1 pound dried udon noodles; 1/4 cup green onions, thinly sliced; Seven-spice mixture, (optional)

UDON SOUP – MILDLY MEANDERING

Udon Soup – Mildly Meandering image

Udon Soup - A classic Japanese meal made with thick udon noodles in a flavorful broth. This is a delicious dish that can be made in less than 20 minutes!

Provided by madi

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

Ingredients

5 cups water
5 teaspoons instant dashi granules
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon sugar
2 tablespoon mirin
1 pound dried udon noodles
1/4 cup green onions, thinly sliced
Seven-spice mixture, (optional)

Steps:

Cook udon noodles according to the instructions on the packaging. Drain and rinse under cold water before setting aside.
Bring a large pot of water to a boil. Add in dashi granules to the water along with dark and light soy sauce, sugar, and mirin. Bring to a simmer and let cook until the sugar and dashi have dissolved.
Divide noodles and broth between 4 bowls and garnish with green onions and seven-spice. Serve immediately.

Nutrition Facts : Calories 133 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 1 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 1597 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING

Easiest Chicken Noodle Soup Recipe - NYT Cooking image

The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.

Provided by Alexa Weibel

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Steps:

In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

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