Shoyu Broth with Udon Noodles & Mochi Croutons

Serves 4

Shoyu Broth with Udon Noodles & Mochi Croutons
Ingredients
4 dried shiitake donko mushrooms (soaked in water for 20 minutes)
5cm burdock cut into thin matchsticks
8 thin slices lotus root
5cm daikon cut into half-moons
8cm kombu
1 sachet kombu-shiitake dashi
4 cups water
1½ tbsp Yamaki Nama Shoyu
2 cakes of mochi kibi, each cut into 20 cubes
1 tbsp toasted sesame oil
pinch sea salt
250g Organic Genmai Udon Noodles
watercress to garnish
Preparation Method
Put the water, kombu, burdock, lotus root and soaked dried shiitake mushrooms in a pan and bring to a boil, then turn down the flame, put a lid on the pan and simmer for 10 minutes.
In a separate pan bring enough water to a boil to cook the Udon Noodles. Once the water is boiling, add the noodles, turn the flame down to a simmer and cook for 8 minutes.
Remove the kombu from the broth and leave to dry on a plate to be re-used another time.
Remove the shiitake mushrooms, slice off the woody end part of the stem and discard. Slice the mushrooms and put them back into the broth.
Bring the broth back to a boil and add the kombu-shiitake dashi sachet, at this point you can add the remaining vegetables and shoyu. Simmer for 3-4 minutes.
Heat the toasted sesame oil in a frying pan and fry the mochi with a pinch of salt for a few minutes until they have ‘puffed’.
Drain the noodles and divide between 4 bowls, pour the broth over and garnish with watercress and mochi cubes…… enjoy!

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