How to Make Appetizing Authentic Gourmet Vegan Udon Noodles

Authentic Gourmet Vegan Udon Noodles Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Ingredients required to make Vegan Stir Fry Udon Noodles. This is just the list of ingredients that describes the role of each ingredient in this recipe.

Here is the best “Authentic Gourmet Vegan Udon Noodles” recipe we have found until now. This will be smell and look delicious.

Ingredients of Authentic Gourmet Vegan Udon Noodles

1. You need 5 of dried Shiitake mushrooms (dried weight 20-30g).
2. You need 12 g of Kombu (dried kelp).
3. It’s 20 g of dried soybeans.
4. You need 2 g of Kanpyo (Dried Gourd Strips).
5. Prepare of Udon noodles for two people.
6. You need of Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori.
7. Take of SEASONING "A" for the Shiitake.
8. It’s 30 ml of Mirin.
9. Take 30 ml of soy sauce.
10. It’s 1 tsp of grain vinegar (such as Japanese Rice Vinegar).
11. Make ready of SEASONING "B" for the KAESHI or seasoning  for the Udon Dashi broth).
12. Take of ◎ 40ml Soy sauce.
13. Make ready of ◎ 15g brown sugar.
14. Prepare of ◎ 15ml Mirin.
15. You need of SEASONING "C" for the leftover Konbu, Soybean, Konpyo & Shiitake Stems.
16. Prepare of ○ 50ml water.
17. Take of ○ 1 Tbsp soy sauce.
18. It’s of ○ 2 tsp Mirin.

Once it starts to boil, add noodles.After separately cooking the udon noodles, Keiko put the whole dish together in her donabe—a beautiful Japanese ceramic pot—adding a whisked egg at the last minute to quickly scramble in the pot.Udon noodles are boiled in water before serving and can be used directly from the package.They are frequently used in soups like kake udon, a simple dish of noodles and broth, or in more flavorful soups with curry or red miso broth.

Authentic Gourmet Vegan Udon Noodles step by step

1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces..
2. Heat the frying pan, and roast the dried soybeans over low heat until golden brown. The sound will change from a dry metallic sound to a kind of muffled sound. When the sound changes back to the original dry metallic sound, they are done..
3. Soak the Kombu and roasted soybeans in water overnight. Rinse the dried Shiitake and place it in water in a separate bowl and soak overnight in the fridge..
4. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 370ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 670ml of the two dashi so adjust liquid levels as needed..
5. Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum..
6. Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge..
7. Strain the Dashi from (6.). You will need a total of 420ml. Add more water if less than 420ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter)..
8. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips..
9. Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum..
10. Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12..
11. Place the Seasonings "B" in a separate pot. Because the amounts are small, make the Kaeshi by tilting the pan over low heat and mixing well with chopsticks until the sugar melts..
12. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 120ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.)..
13. Chill the soup from (12.). You should have approximately 350ml of Udon soup. As it cools, the taste will mellow, and over time the Umami taste will become deeper..
14. Cut off only the hard part of the Shiitake stems and cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains..
15. Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori..
16. Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish..

It's a perfect weeknight meal, quick and incredibly satisfying.In a large saucepan, heat oil over medium heat.Add broth, soy sauce, and rice vinegar.

Tempura or fried tofu and shrimp are popular toppings, as well as egg and a variety of meat and vegetables.Udon can about be stir-fried with sauce or served cold.Also generally paired with broth , udon noodles are most often sold fresh but dried and even frozen ones are available, although the fresh variety boasts.Heat oil in large skillet or wok.Add noodles, soy sauce mixture and edamame.