🍽️ How to Make House Udon (本楼乌冬)

🧆 Ingredients

• 200g udon noodles
• 100g chicken, beef, or tofu (sliced)
• 50g mushrooms (shiitake or button)
• 30g spinach or bok choy
• 1 carrot (julienned)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon dashi or chicken broth
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse the spinach or bok choy thoroughly under cold water to remove any dirt or grit. Pat dry with paper towels.
   • Clean mushrooms with a damp cloth or paper towel to remove debris, then slice thinly.
   • Peel and julienne the carrot.
   • Slice the protein (chicken, beef, or tofu) into bite-sized pieces. If using chicken or beef, trim excess fat.
   • Chop green onions and set aside for garnish.
   • Cook udon noodles according to package instructions. After boiling, rinse noodles under cold water to stop cooking and prevent sticking. Drain well.

2. Cook the Protein:

   • Heat vegetable oil in a large pot over medium-high heat.
   • Add the sliced protein. For chicken or beef, cook until the meat is no longer pink and juices run clear (about 3–5 minutes). For tofu, cook until lightly golden on all sides.
   • Remove any excess liquid or scum that forms during cooking for a cleaner broth.

3. Add Vegetables:

   • Add mushrooms and carrots to the pot. Stir-fry for 2–3 minutes until mushrooms are fragrant and carrots begin to soften.
   • Add spinach or bok choy and stir until just wilted, about 1 minute. Do not overcook greens to preserve color and nutrients.

4. Make the Broth:

   • Pour in soy sauce, mirin, and dashi or chicken broth. Stir to combine.
   • Bring the mixture to a gentle simmer. Taste and adjust seasoning with salt as needed.
   • Simmer for 3–5 minutes to allow flavors to meld. The broth should be aromatic and savory.

5. Combine and Serve:

   • Add the cooked udon noodles to the pot. Gently toss to coat noodles with broth and distribute ingredients evenly.
   • Heat through for 1–2 minutes, ensuring noodles are hot but not overcooked.
   • Ladle noodles, protein, and vegetables into serving bowls. Pour broth over the top.
   • Garnish with chopped green onions. Optionally, add a soft-boiled egg for extra richness.
   • Serve immediately while hot.

💡 Tips

• Use fresh udon noodles for best texture.
• Substitute tofu for a vegetarian version.
• Adjust broth seasoning to taste.
• Add a soft-boiled egg for extra richness.