Resep: Udon noodle in Kenchin soup(Japanese vegetable chowder) Kekinian

Udon noodle in Kenchin soup(Japanese vegetable chowder). In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label). Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Bring a large pot of lightly salted water to a boil.

Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. It is quite filling but you don't need to worry about the calories. Cara membuatnya pun tidak susah, sobat dapat memasak Udon noodle in Kenchin soup(Japanese vegetable chowder) hanya dengan menggunakan 14 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Udon noodle in Kenchin soup(Japanese vegetable chowder) yuk!

Bahan-bahan Udon noodle in Kenchin soup(Japanese vegetable chowder)

1. Gunakan 300 g of udon(refregerated, not dried).
2. Sediakan 100 of g~200g chicken thigh.
3. Dibutuhkan 5 cm of daikon radish.
4. Gunakan 5 cm of sweet potato.
5. Dibutuhkan 5 cm of carrot.
6. Diperlukan 5 cm of burdock.
7. Siapkan 1 of large leaf of Chinese cabbage.
8. Siapkan of and any vegetables you like.
9. Gunakan 10 g of ginger(minced or shredded).
10. Diperlukan 500 ml of dashi stock.
11. Dibutuhkan 20 ml of soy sauce.
12. Gunakan 20 ml of mirin.
13. Siapkan 3 g of salt.
14. Dibutuhkan 1 tsp of sesame oil.

Additional toasted sesame oil and shichimi togarashi (Japanese seven spice), to garnish. Scrape the surface of Gobo and slice diagonally and thinly. Tear Konnyaku into small pieces by hand. Add all the cut vegetables (except green onions) into hot Dashi, and cook at medium low heat, covered, until tender.

Cara memasak Udon noodle in Kenchin soup(Japanese vegetable chowder)

1. Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces..
2. Heat chicken and vegetables in a pot, until the color of the chicken changes..
3. Add dashi stock, soy sauce, mirin, and salt, let them boil..
4. When the pot is boiled, reduce the heat and cook until the vegetables are tender..
5. In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label)..
6. Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing..

Add Tofu to the soup, breaking into pieces. Udon is the ultimate comfort noodle: pleasantly toothsome and plump. Slurp these thick, Japanese wheat-flour noodles in soups, add them to stir-fries, or toss in salads for a quick weeknight meals. Find them fresh, frozen, or dried in the Asian foods section of most supermarkets. udon noodles (Japanese) • chicken bullion • small Package stir fri vegetables or use fresh snow peas onion. Butternut Squash Miso Soup With Seasoned Butter.

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