This recipe is the most basic soup recipe in Japan and this type of noodle soup in Otabe Kafe in Putney.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 1 packet of ‘DRIED KONYAKU’
40g of Wakame seaweed, prepared as instructed (2-3g of dried Wakame seaweed will expand to about 40g when prepared)
30g of Carrots, cut into long thin strips
30g of Mooli (Daikon), cut into long thin strips
20g of French beans, trim the ends
A pinch of chopped Spring onion
A pinch of toasted Sesame seeds
Seasoning
1 tbsp Soy sauce (Tamari soy sauce for gluten free option)
1 tbsp Mirin
250ml Dashi or 1/2 tsp Umami powder in 250ml water
1 Prepare the ‘DRIED KONYAKU’ as instructed on the packet
2 Blanch Carrots, Mooli and French beans and drain well
3 Put all seasoning in a sauce pan and bring to just before boiling
4 Add blanched vegetables and simmer until hot enough
5 Pour into a bowl with prepared KONYAKU
6 Finish with a sprinkle of spring onion and sesame seeds
Other toppings
7 Tempura udon (topped with battered seafood or vegetables)
8 Niku udon (topped with meat)
9 Kitsune (きつね, Fox) udon (topped with Aburaage, sweetened deep-fried tofu pockets)
10 Tsukimi (月見, Moon viewing) udon (topped with row egg, which poaches in the hot soup)
If you use Umami powder, you don’t need to cook Dashi.
Ingredients 1 packet of ‘DRIED KONYAKU’
40g of Wakame seaweed, prepared as instructed (2-3g of dried Wakame seaweed will expand to about 40g when prepared)
30g of Carrots, cut into long thin strips
30g of Mooli (Daikon), cut into long thin strips
20g of French beans, trim the ends
A pinch of chopped Spring onion
A pinch of toasted Sesame seeds
Seasoning
1 tbsp Soy sauce (Tamari soy sauce for gluten free option)
1 tbsp Mirin
250ml Dashi or 1/2 tsp Umami powder in 250ml water
Directions 1 Prepare the ‘DRIED KONYAKU’ as instructed on the packet
2 Blanch Carrots, Mooli and French beans and drain well
3 Put all seasoning in a sauce pan and bring to just before boiling
4 Add blanched vegetables and simmer until hot enough
5 Pour into a bowl with prepared KONYAKU
6 Finish with a sprinkle of spring onion and sesame seeds
Other toppings
7 Tempura udon (topped with battered seafood or vegetables)
8 Niku udon (topped with meat)
9 Kitsune (きつね, Fox) udon (topped with Aburaage, sweetened deep-fried tofu pockets)
10 Tsukimi (月見, Moon viewing) udon (topped with row egg, which poaches in the hot soup)
Konyaku Noodle Soup – Japanese Udon Style
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