Udon Noodle Soup with Toasted Mochi 力うどん

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

1. Bring a large pot of water to a boil over medium-high heat.
2. In a medium saucepan, combine 2⅓ cups water, ⅓ cup mentsuyu and 1 tablespoon mirin. Bring to a gentle simmer over medium heat, cover, and turn off the heat.
3. Toast both sides of the 2 rice cakes in a toaster oven, oven, frying pan or fish grill until browned and puffed. Set aside.
4. Cut the 4 slices of kamaboko, and cut the green onion into thin rounds. Set aside.
5. Blanch the 2 oz spinach, stem side down first, in the boiling water for 30 to 45 seconds. Optionally shock in iced water, then squeeze dry and cut into 5 cm (2-inch) pieces.
6. In the same pot, cook the 2 servings of udon according to the package instructions; frozen udon needs 1 minute. Drain well.
7. Divide the noodles among bowls and pour the broth over them to cover completely. Top with the toasted rice cake, spinach, green onion and optional yuzu zest, and sprinkle with shichimi togarashi if you like spice.
8. If you have no mentsuyu, in a medium saucepan add 2½ cups water and 1 dashi packet, bring to a boil over medium heat, and simmer 2 to 3 minutes. Squeeze out and discard the packet. Add 1½ tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sugar and ⅛ teaspoon Diamond Crystal kosher salt (half that for table salt), stir, cover and remove from heat until serving.

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