Soupe udon facile

Ingrédients

• 1 tablespoon sesame oil
• 1 bunch green onions (divided)
• 5-6 ounces shiitake mushrooms (sliced)
• 10 cups water
• 6 tablespoons soy sauce
• 4 tablespoon mirin
• 2 tablespoons dashi powder (bonito soup stock)
• 14.2 ounces vacuum-sealed udon noodles (2 packages)

Préparation

1. 1

   Soup Prep: Lay the bunch of scallions on the cutting board. Cut off the root ends, then cut them in half, separating the white ends from the green ends. For the white ends, cut them in half, lengthwise, and then cut each half into quarters, creating long noodle-like segments of scallion. For the green ends, slice them thin to use later as a fresh soup topping. Finely slice the shiitake mushrooms.

2. 2

   Set a large 6-8 quart soup pot over medium-high heat. Add the sesame oil to the pot. Once hot, add the scallion whites and shiitake mushrooms. Stir fry the veggies for 3-5 minutes until the onions are soft.

3. 3

   Pour the water into the soup pot. Then add the soy sauce, Mirin, and Dashi powder. Stir well and bring to a simmer. Simmer the soup base for at least 5 minutes.

4. 4

   Cut the udon noodle packages open. Squeeze the noodles out of the packages into the soup broth. Stir gently to loosen the noodles; do not try to break them apart, allow the gentle movement of a liquid to separate them. Once the noodles are fully separated, simmer for another 1-2 minutes. Then turn off the heat.

5. 5

   Scoop the noodles and broth into bowls and sprinkle with fresh green onions. Top with any other additional ingredients you like!