Warming Hoto udon soup
Ingredients for 4 servings:
10cm large piece of kombu cut into chunks or strips
2-4 shiitake mushrooms fresh or dried, whole or cut in halves
thumb-sized ginger cut into thin matchsticks
2 onions sliced in quarters
1 parsnip root and or burdock cut in big chunks
1 cup of orange or green pumpkin cut in big pieces, and don't forget to keep the seeds for the following spring to grow your own ;-)
1 small sweet potato cut in large quarters
1 tablespoon of roasted sesame oil
125 gr of udon or Italian spaghetti broken into 10cm pieces
½ sweet corn on the cob cut into thick rings or ½ cup sweet corn kernels
1 cup fresh tofu cut into large cubes
a few flowerets of broccoli or Brussels' sprouts
2 tablespoons of white shiro miso and/or other miso to taste
leek, fennel, yarrow, dandelion leaves or other greens to garnish
Step by step:
1. Cut ginger in thin matchsticks, kombu in 1 cm strips and shitake in halves or quarters and put in a pan with 2 cups of water. Bring to a boil, cover and cook for 10-20 minutes on a medium flame to make a basic broth.
2. Cut all other vegetables in larger pieces – use various cutting styles such as quarters, chunks, half-moons, slices. Break udon or spaghetti in halves or thirds. Cut tofu into 2cm large cubes.
3. Put the onion, parsnip, pumpkin, and sweet potato in the broth first, cover, bring to boil and simmer for 10 minutes.
4. Add the roasted sesame oil, the noodles or pasta, and the corn. Add water if necessary. Cover, bring to boil and simmer another 5 minutes.
5. Add the tofu and broccoli. Add boiling water until all vegetables are almost covered. Bring to a boil, cover and simmer for another 3-5 minutes until the broccoli and tofu get done.
6. Move the pan on a small flame or use a flame deflector. Dissolve the miso in a small amount of water and stir carefully into the soup without breaking the vegetables. Cover with a lid and let sit for another 5 minutes.
7. Serve in large bowls as a complete meal, garnished with fine cut green vegetable topping accompanied by a portion of good pickles and freshly sautéed or blanched green vegetables.
And, of course, with a good portion of fresh natto salad condiment with roasted nori sheet! And the kimchi as well!
Use other sweet vegetables, such as daikon radish, carrot, turnip, squash.
Season partly with sea salt or instant shitake-kombu dashi and partly with miso or soy sauce, then you can reduce the amount of used miso.
Add a dash of chilli or fresh ginger juice at the end to taste.
Deep-fry the tofu to make the soup taste richer.
Heavenly tasting cup of warm soup!
Can you not resist?
Good, let's make it now!
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