Easy Vegan Udon Noodle Soup, made with Shiitake powder. Cook udon noodles, according to package instructions. Cut off the stalks of the shiitake mushrooms, and lay aside. It is a delicious vegan dinner recipe that uses homemade Teryaki sauce, shiitake mushrooms and thick chunky udon noodles as the main ingredients.
Famous Imitator Dish
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It's my vegan take on a Japanese classic - yaki udon.
It's easy to make and full of umami.
Like any stir-fry type dish, it is very flexible - use any veggies you like, but make sure you add hardier vegetables to the wok first.
You can prepare Easy Vegan Udon Noodle Soup, made with Shiitake
powder using 10 ingredients and 9 actions. Right here is how you prepare.
Materials for making of Easy Vegan Udon Noodle Soup, made with Shiitake powder
- Guidelines. 1 Tbsp of Shiitake powder.
- Detaile. 2 Tbsp of water to rehydrate Shiitake powder.
- Directions. 12 g of Kombu.
- Guidelines. 20 g of soybeans.
- Detaile. 40 ml of Mirin.
- Directions. 60 ml of soy sauce.
- Detaile. 15 g of brown sugar.
- Instructions. 1 tsp of grain vinegar.
- Directions. of Udon noodles for two people.
- Directions. of Condiments of your choice, such as chopped scallions.
The aromatic sauce (and the right amount of it) and chunky udon noodles are key elements here. Sesame oil, white miso, and fresh ginger flavor the broth, and quick-cooking udon noodles (thick wheat noodles) make it a hearty meal. To serve, scoop the bok choy and shiitake-packed soup into four soup bowls, then top with chopped scallion greens, halved soft-cooked eggs, and chile slices. Drizzle with sriracha for even more heat, if desired.
How to Process To Make Easy Vegan Udon Noodle Soup, made with Shiitake powder
- Soak the Kombu for up to 30 minutes in water to soften..
- Place the Shiitake powder in a small dish and add water. Stir with a spoon and leave aside for at least ten minutes..
- Place the soybeans in a frying pan and dry roast on medium heat until golden brown (about five minutes). Once there are cracks in the skin and it becomes fragrant, you're good..
- To get the dashi out quicker, finely chop the konbu you previously soaked in water. Add the konbu and soybeans to the water used to rehydrate the Shiitake powder and add water so that there's a total of 620ml..
- Place (4.) and the rehydrated Shiitake powder in a pot and heat up. Bring to the boil, add flavoring, and stir with a spatula until the coarse sugar melts. Simmer on medium heat for 20 minutes..
- Remove from the heat, leave to cool for 10 minutes, and strain. As a rough guide, aim to make about 300ml..
- ※ The amount of finished product will vary depending on how much heat is applied, so adjust the thickness according to your taste..
- Boil the udon noodles, and eat with the soup from (6.) Add condiments to taste..
- ※ The Konbu and soybeans strained earlier can be savored as boiled vegetables, so plate them up on a separate dish and enjoy them..
The first time I made this recipe I used another brand of udon noodles. I've since learned that not all udon noodles are the same. Made with wheat flour and salt, these noodles are vegan and healthy! I can only imagine that fresh udon noodles would surpass these. Cook udon noodles according to package instructions.