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We hope you got insight from reading it, now let’s go back to authentic vegan udon noodle soup recipe. To cook authentic vegan udon noodle soup you only need 17 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Authentic Vegan Udon Noodle Soup:
- You need 5 dried Shiitake mushrooms (dried weight 20-30g)
- Take 12 g Kombu (kelp)
- You need 20 g soybeans
- Get 2 g Kanpyo (Dried Gourd Strips)
- Take 30 ml Mirin
- Take 30 ml soy sauce
- Prepare 1 tsp grain vinegar
- Prepare Udon noodles for two people
- Get Condiments of your choice, such as chopped scallions
- Use Kaeshi (The sauce before mixing with Dashi broth for Udon)
- Use ◎ 40ml Soy sauce
- Get ◎ 15g brown sugar
- Provide ◎ 15ml Mirin
- You need Seasoning for leftover grounds
- Prepare ○ 50ml water
- You need ○ 1 Tbsp soy sauce
- Get ○ 2 tsp Mirin
Steps to make Authentic Vegan Udon Noodle Soup:
- Heat the frying pan, and roast the soybeans over low heat until golden brown. The sound will change from a dry metallic sound to a kind of muffled sound. When the sound changes back to the original dry metallic sound, they are done.
- Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will come out from the cut surface well.
- Soak the Kombu and roasted soybeans in water overnight. Rinse the dried Shiitake and place it in water in a separate bowl and soak overnight in the fridge.
- Add water to the Kombu-soybean Dashi to make 370ml, then add 300ml of the Shiitake Dashi. You should have 670ml.
- Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans to bring to a boil. Boil on high heat for two minutes and remove the lye.
- Remove from the heat and allow to cool for 30 minutes. Even while cooling, the Dashi will emerge.
- Strain the Dashi from (6.). Take 420ml. (The Dashi grounds make a delicious simmered food, so after straining, set the grounds aside for later).
- Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips.
- Place 300ml of the Dashi from (7.) into a pot and add the Shiitake caps, Mirin, soy sauce, and vinegar. Boil for a short while to remove the lye.
- Simmer on a low heat for another ten minutes, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining soup later.
- Place the seasonings ◎ in a separate pot. Because the amounts are small, make the Kaeshi by tilting the pan over low heat and mixing well with chopsticks until the sugar melts.
- Add 180ml of the leftover Dashi from which you removed the boiled Shiitake in (10.), and 120ml of the leftover Dashi from (11.), to the Kaeshi. Mix.
- Chill the soup from (12.). As it cools, the taste will mellow, and over time the Umami taste will become deeper.
- Cut off only the hard part of the Shiitake stems and break into small pieces to make them easier to eat. Along with the seasonings ○, add to the other Dashi and simmer until only a little Dashi remains.
- Boil the Udon noodles and eat with the soup from (13.). Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice as side dishes.
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