Recipe: Perfect Authentic Gourmet Vegan Udon Noodles

Authentic Gourmet Vegan Udon Noodles. How to make vegetarian dashi/stock recipe - Authentic Japanese technique - 昆布だし. A wide variety of organic udon noodles options are available to you, such as processing type, feature, and primary ingredient. According to Bon Appetit, packaged dried udon noodles not only fail to hold.

The peanut sauce makes this dish absolutely DIVINE. This vegan udon noodle soup has an intensely flavored broth made from ginger, rice vinegar, and soy sauce. A quick, nutritious, and delicious soup. You can have Authentic Gourmet Vegan Udon Noodles using 18 ingredients and 16 steps. Here is how you cook that.

Ingredients of Authentic Gourmet Vegan Udon Noodles

1. Prepare 5 of dried Shiitake mushrooms (dried weight 20-30g).
2. It's 12 g of Kombu (dried kelp).
3. You need 20 g of dried soybeans.
4. Prepare 2 g of Kanpyo (Dried Gourd Strips).
5. You need of Udon noodles for two people.
6. You need of Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori.
7. It's of SEASONING "A" for the Shiitake.
8. You need 30 ml of Mirin.
9. You need 30 ml of soy sauce.
10. You need 1 tsp of grain vinegar (such as Japanese Rice Vinegar).
11. You need of SEASONING "B" for the KAESHI or seasoning  for the Udon Dashi broth).
12. You need of ◎ 40ml Soy sauce.
13. Prepare of ◎ 15g brown sugar.
14. Prepare of ◎ 15ml Mirin.
15. Prepare of SEASONING "C" for the leftover Konbu, Soybean, Konpyo & Shiitake Stems.
16. You need of ○ 50ml water.
17. Prepare of ○ 1 Tbsp soy sauce.
18. It's of ○ 2 tsp Mirin.

Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. In addition to udon noodles, rice meals are also a good choice. Thou shall not miss the signature udon. A classic noodle soup with a kick!

Authentic Gourmet Vegan Udon Noodles step by step

1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces..
2. 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..
3. 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..
4. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 350ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 650ml of the two dashi so adjust liquid levels as needed..
5. 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..
6. Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge..
7. Strain the Dashi from (6.). You will need a total of 440ml. Add more water if less than 440ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter)..
8. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips..
9. 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..
10. 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..
11. 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..
12. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 140ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.)..
13. 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..
14. 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..
15. 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..
16. 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..

Tender mushrooms and fresh spinach compliment the soup's mild flavor. McCormick Gourmet™ Japanese Seven Spice Shichimi Togarashi gives it a welcome Cook udon noodles as directed on package. Meanwhile, bring stock to boil in large saucepan. Despite common opinion stating that udon noodles are high in calories, a medium portion in a broth like this is wonderfully healthy. Don't worry if you can't One of the joys of vegan Japanese food is the humbly delicious udon noodle.