japanese udon

Chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy ginger broth.

Chicken Udon Soup with Bok Choy

chicken broth

ginger

garlic (crushed)

onion

shiitake mushrooms (fresh, (1 package))

canola oil

carrots (sliced)

ginger (minced peeled fresh)

garlic (minced)

soy sauce

sake (or dry white wine, rice wine, (optional))

chicken breast (shredded cooked, (about 1 pound))

black pepper

kosher salt (as needed)

udon noodles

onions

baby bok choy

Remove stems from the mushrooms; reserve stems. Thinly slice mushroom caps then set aside.

Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan.

Bring to a boil. Cover, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes.

Use a slotted spoon to remove the solids and discard. Strain stock through a strainer or sieve over a bowl; discard solids.

Soup Base

Heat a large saucepan over medium-high heat.

Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes.

Add minced ginger and minced garlic; sauté for 1 minute.

Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits.

Add strained stock to the pan. Bring to a boil, and reduce heat to medium-low.

Add soy sauce and pepper, taste a season as needed.

Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.

Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.

Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.

Chicken Udon Soup

This Mochi Recipe with Mochiko Flour is my mom&#039;s recipe. I love that now we make the Azuki beans in the Instant Pot which is quicker than the stove version.

Mochi Recipe with Red Beans

Azuki Beans

Water

salt

sugar

flour

water

white vinegar

food coloring (add drops to match what you want for color)

cornstarch of Mochiko flour (this is

Place Azuki beans in a strainer and rinse. Pick any debris out of the beans.

Put Azuki beans with water in the Instant Pot. Place lid on top of the pot and lock it into place.

Make sure the vent is closed and sealed.

Turn the Instant Pot on and press the Bean/Chilli button.

The default setting is 35 minutes, so decrease the cooking time to 25 minutes.

Once it is done cooking the panel will say, Keep Warm. BUT, it isn&#039;t ready to open at this point.

Let it release the pressure naturally, which may take about 15 minutes.

The venting floating valve button will drop, which indicates the pressure is released.

Before opening just double check that the valve has dropped.

Drain the beans in a strainer.

Place the pot back into the Instant Pot and press the saute button.

Add sugar and stir until dissolved. Turn off Instant Pot.

Let beans cool for a couple of hours. If you want to speed up the cooling process, place it in the refrigerator.

Once the beans have thickened, roll into small balls about the size of ½ inch in diameter.

Place balls on parchment paper.

In a medium-size bowl, mix with a whisk, the mochiko flour, and sugar. I use a glass bowl that I can place in the microwave.

In another bowl, add water and the two drops of vinegar, and mix.

Now, add the water to the flour and sugar, until well blend. I use a whisk and sometimes use my hands to get rid of the clumps.

Add food coloring once the mixture is smooth.

Cover bowl with plastic wrap or a microwaveable plate.

Place mochi mixture in the microwave and cook on a high setting for a minute. Not all microwaves have the same strength, so your cook time might be less or more. Please adjust accordingly. I have a powerful microwave.

Take out of the oven and stir. Cover again with plastic and cook another minute.

Repeat this until you cooked it for about 4 minutes.

You&#039;ll notice that the mochi will start to bake on the sides of the bowl. As you continue, the whole mixture will bake. If after 4 minutes everything is cooked except the middle, that&#039;s ok, it&#039;s done.

Take the plastic out of the bowl and now thoroughly mix the mochi with a big spoon. The sweet rice dough is now ready to add the azuki beans.

Mochi

Clean your counter and sprinkle it with Mochiko flour or cornstarch. I placed parchment paper down and then covered it with cornstarch.

Also, sprinkle a container or plate with Mochiko flour or cornstarch.

Scoop out your hot mochi onto your prepared surface. Cover the top of the dough with cornstarch or Mochiko flour.

Pat the mochi into a flat surface, adding cornstarch, so it doesn&#039;t stick. I usually flattened the dough to about a ¼ inch thickness. The mochi might be a bit hot, so you can let it cool a tiny bit before flattening.

Form dough into a small pancake about 3 ½ - 4 inches wide in diameter.

Place one azuki bean ball in the middle of your round pancake and bring up sides of mochi and pinch in the middle. Make sure that all edges get pinched together so there are no holes.

Roll mochi in a ball in your hand. Place seams side down on a plate that is sprinkled with Mochiko flour or cornstarch.

Repeat this process until all ingredients are gone.

If the mochi dough gets dry and won&#039;t come together, add a tiny bit of powdered sugar or water, and it will revive the dough, and it becomes sticky and pliable again.

To store, place plastic wrap around mochi and put in an airtight container.

Forming the Mochi

This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

I think we can all agree that roasted garlic makes everything better. Roasted the garlic creates this almost buttery and super rich consistency from the cloves and cooking it down with some gochujang creates this rich and delicious blend of aromatic, spicy, and savoury flavours that coat the noodles so well. These Roasted Garlic Gochujang Udon Noodles are very simple to make yet so delicious and can be customised to your liking depending on noodles you choose to use and any protein you opt to add-in.

Roasted Garlic Gochujang Udon Noodles

garlic

Olive oil

butter

scallion

tbsp gochujang

tbsp soy sauce (,

tsp sugar (,

2-3 tbsp hot noodle water (or hot water)

servings udon ((~500 g frozen, see notes))

Preheat your oven or air fryer to 180C/350F.

Prepare a small sheet of aluminium foil enough to fully wrap the garlic. Chop the top 1/2-inch of the garlic head to reveal the cloves. Place it on the aluminum foil and carefully scrunch up the sides.

Drizzle some olive oil on the cloves and add a pinch of salt. Wrap the aluminium foil to completely cover the garlic. Make sure it’s sealed shut.

Place the garlic in your oven or air fryer. I air fried mine for around 30-35 minutes until the top edges of the cloves are golden brown. This may take slightly longer in an oven.

Leave to cool before squeezing out the cloves of garlic.

Roasted Garlic

Prepare your noodles. See the notes below on how I prepare my frozen udon noodles.

Heat a wok or pan over medium high heat.

Add in the butter and allow to melt.

Stir-fry the white parts of the scallion until aromatic. Add in the roasted garlic cloves and gochujang. Carefully press on the cloves to turn this into a paste for it to mix well with the gochujang. Add some soy sauce and sugar, to taste.

Add in your cooked udon or other noodles of choice.

Finish with the remaining green part of the scallion. Mix well. Taste your noodles and season with more gochujang, soy sauce, or sugar, to taste, if desired.

Adding protein and other veggies?I recommend to double the amount of roasted garlic, gochuang, and seasonings. If not, you can use 1 serving of the noodles to have enough of the roasted garlic-gochujang mix for both the noodles and the protein/veg. You can stir-fry everything before adding the noodles.

Noodles

I'm gonna start by saying, I'm not vegan, but these noodles were absolutely delicious and a great way to dabble into vegan food. 100% going to make again. Simple yet so flavorful.

OMG these were to die for. So simple yet warm and satisfying.

Top 4 japanese udon recipes from across the web

The most viewed japanese udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Udon Soup with Bok Choy

Mochi Recipe with Red Beans

15-Minute Creamy Mushroom Miso Udon

Roasted Garlic Gochujang Udon Noodl...

Top 4 japanese udon recipes from across the web

The most viewed japanese udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Udon Soup with Bok Choy

Mochi Recipe with Red Beans

15-Minute Creamy Mushroom Miso Udon

Roasted Garlic Gochujang Udon Noodl...

The most viewed japanese udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine