Step-by-Step Guide to Prepare Homemade Authentic Gourmet Vegan Udon Noodles
date: 2020-10-15T18:20:45.934Z
image: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
author: Elmer Williamson
ratingvalue: 4
reviewcount: 39349
recipeingredient:
- "5 dried Shiitake mushrooms dried weight 2030g" - "12 g Kombu dried kelp" - "20 g dried soybeans" - "2 g Kanpyo Dried Gourd Strips" - " Udon noodles for two people" - " Condiments of your choice such as chopped scallions grated ginger grated daikon and nori" - " SEASONING A for the Shiitake" - "30 ml Mirin" - "30 ml soy sauce" - "1 tsp grain vinegar such as Japanese Rice Vinegar" - " SEASONING B for the KAESHI or seasoning for the Udon Dashi broth" - " 40ml Soy sauce" - " 15g brown sugar" - " 15ml Mirin" - " SEASONING C for the leftover Konbu Soybean Konpyo Shiitake Stems" - " 50ml water" - " 1 Tbsp soy sauce" - " 2 tsp Mirin"
recipeinstructions:
- "Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces." - "Heat the frying pan, and roast the dried 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 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." - "Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 370ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 670ml of the two dashi so adjust liquid levels as needed." - "Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum." - "Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge." - "Strain the Dashi from (6.). You will need a total of 420ml. Add more water if less than 420ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter)." - "Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips." - "Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum." - "Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12." - "Place the Seasonings "B" 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 simmered Shiitake in (10.), and 120ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.)." - "Chill the soup from (12.). You should have approximately 350ml of Udon soup. 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 cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains." - "Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori." - "Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish."
categories:
- Recipe
tags:
- authentic - gourmet - vegan
katakunci: authentic gourmet vegan
nutrition: 163 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT46M"
recipeyield: "3"
recipecategory: Dinner
---
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, authentic gourmet vegan udon noodles. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Premium delicious noodles in a cup - with gluten free and vegan options! Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Authentic Gourmet Vegan Udon Noodles We have created a delicious Udon noodle soup, carefully flavored with only pure plant-based ingredients and free from artificial flavorings!
Authentic Gourmet Vegan Udon Noodles is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. Authentic Gourmet Vegan Udon Noodles is something that I've loved my entire life. They're fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook authentic gourmet vegan udon noodles using 18 ingredients and 16 steps. Here is how you can achieve it.
##### The ingredients needed to make Authentic Gourmet Vegan Udon Noodles:
1. Get 5 dried Shiitake mushrooms (dried weight 20-30g) 1. Take 12 g Kombu (dried kelp) 1. Get 20 g dried soybeans 1. Take 2 g Kanpyo (Dried Gourd Strips) 1. Take Udon noodles for two people 1. Prepare Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori 1. Prepare SEASONING "A" for the Shiitake 1. Prepare 30 ml Mirin 1. Make ready 30 ml soy sauce 1. Prepare 1 tsp grain vinegar (such as Japanese Rice Vinegar) 1. Get SEASONING "B" for the KAESHI or seasoning for the Udon Dashi broth) 1. Take ◎ 40ml Soy sauce 1. Make ready ◎ 15g brown sugar 1. Prepare ◎ 15ml Mirin 1. Take SEASONING "C" for the leftover Konbu, Soybean, Konpyo & Shiitake Stems 1. Take ○ 50ml water 1. Prepare ○ 1 Tbsp soy sauce 1. Get ○ 2 tsp Mirin
Additionally, they are light on the stomach and easily digestible. Udon noodles are made with wheat flour and salt and tamari (or soy sauce) is very salty, so you don't need to add any salt. You can use your favorite veggies, I usually add the vegetables I have in my fridge. Add Annie Chun Organic Udon Noodles, soy sauce, water, vegan fish sauce, sugar, Sriracha, and red pepper flakes; stir.
##### Steps to make Authentic Gourmet Vegan Udon Noodles:
1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces. 1. Heat the frying pan, and roast the dried 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. 1. 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. 1. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 370ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 670ml of the two dashi so adjust liquid levels as needed. 1. Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum. 1. Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge. 1. Strain the Dashi from (6.). You will need a total of 420ml. Add more water if less than 420ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter). 1. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips. 1. Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum. 1. Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12. 1. Place the Seasonings "B" 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. 1. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 120ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.). 1. Chill the soup from (12.). You should have approximately 350ml of Udon soup. As it cools, the taste will mellow, and over time the Umami taste will become deeper. 1. Cut off only the hard part of the Shiitake stems and cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains. 1. Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori. 1. Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish.
You can use your favorite veggies, I usually add the vegetables I have in my fridge. Add Annie Chun Organic Udon Noodles, soy sauce, water, vegan fish sauce, sugar, Sriracha, and red pepper flakes; stir. Thanks to Annie Chun's for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Cut all the vegetable in julienne.
So that's going to wrap this up with this exceptional food authentic gourmet vegan udon noodles recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d6f2e34850723beb/751x532cq70/authentic-gourmet-vegan-udon-noodles-recipe-main-photo.jpg
author: Elmer Williamson
ratingvalue: 4
reviewcount: 39349
recipeingredient:
- "5 dried Shiitake mushrooms dried weight 2030g" - "12 g Kombu dried kelp" - "20 g dried soybeans" - "2 g Kanpyo Dried Gourd Strips" - " Udon noodles for two people" - " Condiments of your choice such as chopped scallions grated ginger grated daikon and nori" - " SEASONING A for the Shiitake" - "30 ml Mirin" - "30 ml soy sauce" - "1 tsp grain vinegar such as Japanese Rice Vinegar" - " SEASONING B for the KAESHI or seasoning for the Udon Dashi broth" - " 40ml Soy sauce" - " 15g brown sugar" - " 15ml Mirin" - " SEASONING C for the leftover Konbu Soybean Konpyo Shiitake Stems" - " 50ml water" - " 1 Tbsp soy sauce" - " 2 tsp Mirin"
recipeinstructions:
- "Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces." - "Heat the frying pan, and roast the dried 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 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." - "Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 370ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 670ml of the two dashi so adjust liquid levels as needed." - "Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum." - "Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge." - "Strain the Dashi from (6.). You will need a total of 420ml. Add more water if less than 420ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter)." - "Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips." - "Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum." - "Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12." - "Place the Seasonings "B" 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 simmered Shiitake in (10.), and 120ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.)." - "Chill the soup from (12.). You should have approximately 350ml of Udon soup. 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 cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains." - "Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori." - "Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish."
categories:
- Recipe
tags:
- authentic - gourmet - vegan
katakunci: authentic gourmet vegan
nutrition: 163 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT46M"
recipeyield: "3"
recipecategory: Dinner
---
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, authentic gourmet vegan udon noodles. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Premium delicious noodles in a cup - with gluten free and vegan options! Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Authentic Gourmet Vegan Udon Noodles We have created a delicious Udon noodle soup, carefully flavored with only pure plant-based ingredients and free from artificial flavorings!
Authentic Gourmet Vegan Udon Noodles is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. Authentic Gourmet Vegan Udon Noodles is something that I've loved my entire life. They're fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook authentic gourmet vegan udon noodles using 18 ingredients and 16 steps. Here is how you can achieve it.
##### The ingredients needed to make Authentic Gourmet Vegan Udon Noodles:
1. Get 5 dried Shiitake mushrooms (dried weight 20-30g) 1. Take 12 g Kombu (dried kelp) 1. Get 20 g dried soybeans 1. Take 2 g Kanpyo (Dried Gourd Strips) 1. Take Udon noodles for two people 1. Prepare Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori 1. Prepare SEASONING "A" for the Shiitake 1. Prepare 30 ml Mirin 1. Make ready 30 ml soy sauce 1. Prepare 1 tsp grain vinegar (such as Japanese Rice Vinegar) 1. Get SEASONING "B" for the KAESHI or seasoning for the Udon Dashi broth) 1. Take ◎ 40ml Soy sauce 1. Make ready ◎ 15g brown sugar 1. Prepare ◎ 15ml Mirin 1. Take SEASONING "C" for the leftover Konbu, Soybean, Konpyo & Shiitake Stems 1. Take ○ 50ml water 1. Prepare ○ 1 Tbsp soy sauce 1. Get ○ 2 tsp Mirin
Additionally, they are light on the stomach and easily digestible. Udon noodles are made with wheat flour and salt and tamari (or soy sauce) is very salty, so you don't need to add any salt. You can use your favorite veggies, I usually add the vegetables I have in my fridge. Add Annie Chun Organic Udon Noodles, soy sauce, water, vegan fish sauce, sugar, Sriracha, and red pepper flakes; stir.
##### Steps to make Authentic Gourmet Vegan Udon Noodles:
1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces. 1. Heat the frying pan, and roast the dried 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. 1. 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. 1. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 370ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 670ml of the two dashi so adjust liquid levels as needed. 1. Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum. 1. Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge. 1. Strain the Dashi from (6.). You will need a total of 420ml. Add more water if less than 420ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter). 1. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips. 1. Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum. 1. Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12. 1. Place the Seasonings "B" 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. 1. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 120ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.). 1. Chill the soup from (12.). You should have approximately 350ml of Udon soup. As it cools, the taste will mellow, and over time the Umami taste will become deeper. 1. Cut off only the hard part of the Shiitake stems and cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains. 1. Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori. 1. Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish.
You can use your favorite veggies, I usually add the vegetables I have in my fridge. Add Annie Chun Organic Udon Noodles, soy sauce, water, vegan fish sauce, sugar, Sriracha, and red pepper flakes; stir. Thanks to Annie Chun's for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Cut all the vegetable in julienne.
So that's going to wrap this up with this exceptional food authentic gourmet vegan udon noodles recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!