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Japanese: Japanese Noodle Soup

Source of Recipe


The Seattle Times






List of Ingredients



• -- Dashi Broth --
  
• 12 inches yamadashi kombu (dried seaweed)
  
• 6-1/2 cups cold water
  
• 2 Tbsp low-sodium soy sauce
  
• 1 Tbsp regular soy sauce
  
• 1 Tbsp mirin (sweet cooking rice wine)
  
• 1 Tbsp sugar
  
• 2 tsp rice vinegar
  
• 1/4 tsp salt
  
• .
  
• -- Soup --
  
• 4 slices extra-firm tofu, about 1/4-inch thick
  
• 3 ounces udon noodles (about half of a 7-ounce package)
  
• 1/2 medium carrot, shredded
  
• 8 medium snow peas, stem ends removed, cut into thin shreds
  
• 1/3 lb. small cooked shrimp
  
• 1 green onion, cut into slivers
  






Instructions



1. To prepare the broth: Put the yamadashi kombu and water in a large pan. Bring to a boil. Once the water reaches the boiling point, strain the broth. Discard the dashi. Stir in the low-sodium and regular soy sauces, the mirin, sugar, vinegar and salt. The broth can be used immediately; or cool, cover and refrigerate overnight.
   
   
2. To prepare the soup: Place the tofu slices on a paper towel-lined plate, cover with another layer of paper towel and let drain 30 minutes. Cut the tofu into 1/4-inch dice.
   
   
3. Cook the udon noodles according to package directions. Drain and cut into shorter lengths.
   
   
4. Heat the dashi broth over medium heat. Stir in the tofu, noodles, carrot and snow peas; heat through 1 minute. Stir in the shrimp and green onion; heat an additional minute. Serve.
   
   Makes 6 first-course servings.
   
   NOTE: Low-sodium chicken broth can replace the dashi broth, if desired: Combine 2 cups chicken broth with 4 cups water and season with the remaining broth ingredients. Soba noodles can replace the udon noodles in this recipe.