Recipe: Perfect Udon noodle in Kenchin soup(Japanese vegetable chowder)

Udon noodle in Kenchin soup(Japanese vegetable chowder).

Udon noodle in Kenchin soup(Japanese vegetable chowder) You can have Udon noodle in Kenchin soup(Japanese vegetable chowder) using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Udon noodle in Kenchin soup(Japanese vegetable chowder)

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

Udon noodle in Kenchin soup(Japanese vegetable chowder) instructions

  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..