It’s late at night. You just had a rough day in the office. Your girlfriend is mad at you for no reason (period?). You’re alone in your apartment. And you’re hungry as f**k.
Why not make a hearty MISO UDON BOWL?
Easy to whip up (thanks to the ready-made udon noodles and powdered fish stocks), and totally customizable to your liking!
For 1 servings, you will need:
1 portion of Fresh/Dried Udon (Weighing approximately 200 grams). Fresh, ready-made packaged udon cooks faster. Hence; it’ll feed your hunger faster
1 packet of instant Dashi powder. Sold in most international groceries store in box of 10, sold around IDR 20K
1 tbsp of Miso
1 tbsp of Sugar
3 cups of Water for the soup stock
2 cups of Water (or more) for boiling the noodles.
Plenty of Ice Cubes
Ready? Here We Go!
Step 1 – Pour 2 cups of water into a saucepan and let it boil on high heat. Once boiling, put your Udon in. Read the package of the noodles! The ready-made noodles should take 2 minutes to be done, while dried ones can took 7-9 minutes to cook!
|Perfectly summarizes a bad day right?|
|But be not afraid, for Udon is here!|
|Exactly 2 minutes for this bad boy to cook up nicely!|
Step 2 – Get a bowl and fill it with ice and water. After the noodle is done, transfer it to the ice bowl. This will stop the cooking process, and makes the noodle chewier and have more bite to it. Yummerz!
|Ice Age 5 - Udon Goes for A Swim|
Step 3 – Now, let’s cook the broth. Boil 3 cups of water. I’m adding spring onions (purely optional) for aroma. Once boiling, add the Dashi powder & sugar and cook through. After that, add the miso. Use a small strainer and a spoon to infuse the Miso to the broth. Let it boil for 1 minute, and it’s done!!
|There's just something awesome about instant Dashi powder. It's tasty, almost magical.|
|Sugar and spice and everything nice|
Step 4 – Serve!
Ah, A warm, Miso-broth Udon on a lonely night. Ain’t that just a lovely thing to have? I’m giving you freedom of choice for the toppings.
Seriously, go crazy.
If you love protein, you can add beef or chicken to it. Vegetarian? Add mushrooms and spinach. Me? I’m adding soy-mirin marinated Enoki mushrooms, 5:30 Boiled Eggs, Katsuobushi, Bean Sprouts and Spring Onions.
Oh, did I tell you that you can actually make the broth in advance and freeze it to be used later on?
Give this recipe a go!