Ingredients:
400 g of dry udon noodles
Broth:
1 1/3 liters of water
1 whole chicken breast (or 2 chicken bouillon cubes)
1/2 cup of soy sauce
3 tablespoons of salt
2 tablespoons of instant dashi or Japanese-style soup stock
1/2 teaspoon of monosodium glutamate
Complementary Ingredients:
300 g of pork loin
2 tablespoons of vegetable oil
1/2 cup of soy sauce
1 tablespoon of grated ginger
12 slices of fish cake (or surimi)
1/2 cup of chopped scallions
Ingredients:
400 g of dry udon noodles
Broth:
1 1/3 liters of water
1 whole chicken breast (or 2 chicken bouillon cubes)
1/2 cup of soy sauce
3 tablespoons of salt
2 tablespoons of instant dashi or Japanese-style soup stock
1/2 teaspoon of monosodium glutamate
Complementary Ingredients:
300 g of pork loin
2 tablespoons of vegetable oil
1/2 cup of soy sauce
1 tablespoon of grated ginger
12 slices of fish cake (or surimi)
1/2 cup of chopped scallions
Preparation:
Broth:
1
Cook the chicken breast (or bouillon cubes) in water over low heat for 10 minutes
Remove the chicken and combine with other ingredients
2
Cook the udon noodles in plenty of water until al dente, about 7 minutes
Complementary Ingredients:
3
Cut the pork loin into thin slices and fry them in vegetable oil until golden brown
Combine with soy sauce and grated ginger
Wait for it to boil
Assembly:
4
Combine the udon noodles with the broth, then arrange the pork, fish cake, and scallions on top
If desired, add a tempura of shrimp (recipe on page 46).
