Konyaku Noodle Soup - Japanese Udon Style

This recipe is the most basic soup recipe in Japan and this type of noodle soup in Otabe Kafe in Putney.
This basic recipe is really good because once you’re familiar with it, you can make different dishes by just changing the toppings.
For example, when you are busy, you can just used chopped vegetables. When you are really hungry and want to eat it as a main dish, you could put some Tempura on top.. It looks gorgeous and Tempura soaked in Dashi soup is just amazing!!!

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

Prepare the ‘DRIED KONYAKU’ as instructed on the packet

Blanch Carrots, Mooli and French beans and drain well

Put all seasoning in a sauce pan and bring to just before boiling

Add blanched vegetables and simmer until hot enough

Pour into a bowl with prepared KONYAKU

Finish with a sprinkle of spring onion and sesame seeds

Other toppings

Tempura udon (topped with battered seafood or vegetables)

Tempura udon

Niku udon (topped with meat)

Niku udon

Kitsune (きつね, Fox) udon (topped with Aburaage, sweetened deep-fried tofu pockets)

Kitsune udon

Tsukimi (月見, Moon viewing) udon (topped with row egg, which poaches in the hot soup)

Tsukimi udon

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Konyaku Noodle Soup – Japanese Udon Style