Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, hearty udon noodle hot pot. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

See more ideas about Udon noodle soup, Udon noodles, Asian recipes. A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared chicken, rich soup, thick noodles This hearty Udon soup is one of the most popular, classic Japanese noodle dishes. This hot pot recipe is easy for college students to make right in their dorm rooms.

Hearty Udon Noodle Hot Pot is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Hearty Udon Noodle Hot Pot is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook hearty udon noodle hot pot using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Hearty Udon Noodle Hot Pot:

1. Make ready 1 portion Frozen udon noodles
2. Prepare 1/3 Chicken thigh
3. Prepare 5 to 6 Small prawns
4. Take 1 Egg
5. Get 1 Green onion or scallion
6. Prepare 1/4 bunch Spinach
7. Get 1/2 packet Enoki mushrooms
8. Make ready 1 Aburaage
9. Prepare 3 slice Kamaboko
10. Get 500 ml Strong brew of kombu and bonito based dashi stock
11. Take 2 tbsp Usukuchi soy sauce
12. Get 1 tbsp Sake
13. Prepare 1 ichimi spice or shichimi spice

En zoek meer in iStock's bibliotheek van royalty-free stockbeelden met Achtergrond - Thema foto's die beschikbaar zijn voor snel en eenvoudig downloaden. Udon - Delicious Noodles Loved by Everyone. Udon is a type of noodles made with flour that is frequently eaten with soup stock. Otherwise, pots and wooden bowls are also commonly used.

Instructions to make Hearty Udon Noodle Hot Pot:

1. Cut the chicken into bite sizes. Run hot water over the abraage and slice thinly. Slice the green onion thinly. Cut the spinach into bite sizes. Remove the roots of the enoki mushrooms and shred. Cook the frozen udon noodles.
2. Heat dashi stock in a clay pot and bring to the boil. Add the usukuchi light soy sauce and sake and bring to the boil. Add the chicken and cook for 1~2 minutes until it has cooked through.
3. Add the cooked udon noodles, small prawns, onion, spinach, enoki mushrooms, aburaage and kamaboko to 2 (make room in the centre). Put the egg in the centre and cover. Cook until the egg is softly set. Sprinkle with ichimi or shichimi spice to your liking.

Eating the noodles while they are hot is just as good as eating them after they have been chilled. Cook the udon noodles according to the package instructions. Divide drained, cooked udon into two large, deep serving bowls. Top with grated ginger, chopped green onion, and fish cake slices (optional). Pour in simmering broth to fill both bowls.

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