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The ingredients needed to cook Udon noodle in Kenchin soup(Japanese vegetable chowder):
- Prepare 300 g udon(refregerated, not dried)
- Get 100 g~200g chicken thigh
- Provide 5 cm daikon radish
- Get 5 cm sweet potato
- Take 5 cm carrot
- Use 5 cm burdock
- Get 1 large leaf of Chinese cabbage
- You need and any vegetables you like
- Get 10 g ginger(minced or shredded)
- Prepare 500 ml dashi stock
- You need 20 ml soy sauce
- Prepare 20 ml mirin
- Get 3 g salt
- Get 1 tsp sesame oil
Instructions to make Udon noodle in Kenchin soup(Japanese vegetable chowder):
- Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces.
- Heat chicken and vegetables in a pot, until the color of the chicken changes.
- Add dashi stock, soy sauce, mirin, and salt, let them boil.
- When the pot is boiled, reduce the heat and cook until the vegetables are tender.
- In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label).
- 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.
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