Mmm tempura Mmm udon!! When in Japan a few years ago, a dear friend and I stumbled upon the most amazing little Udon Restaurant in Yuzawa. It was a cold and rainy day outside but the tiny restaurant was so warm and filled with amazing smells and sounds of people slurping and enjoying udon.
To this day I still rate the Udon I ate for lunch, filled with amazingly fantastic mushrooms, as one of the absolute best meals I have ever eaten, it was so good we returned with the rest of our friends for dinner that night : )
Udon soups are a favourite but I am always a little hesitant to order them at restaurants as they will quite often be made with a Dashi (stock) that has binto (dried fish flakes) added. So inspired by a comment left by a wonderful Veggie num num reader Chooch on facebook, I embarked on making my own vegetarian dashi from kombu (dried seaweed).
I have included the stock in the recipe below. Not sure if it is very traditional, but I added miso paste to the kombu stock in place of binto to add a salty/sweetness. Look for dried kombu or readymade kombu stock in your Asian Supermarket, if buying readymade check to insure it does not include binto (fish).
With the traditional stock and ingredients this vegetarian udon recipe turned out simply delicious!
We added tempura because it is a favourite of ours; try using whatever in season vegetables you prefer. Udon is enjoyed many ways, with tempura, with deep fried tofu (Kitsune Udo), poached egg (Tsukimi Udon) or you could simply add steamed vegetables for a delicious and healthy vegan meal. Oishii!!
Kombu StockPreparation time: 25mins
Makes 1
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