| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 6g | 1g | 46g |
| sugars | fibre | protein | salt |
| 7g | 4g | 10g | 1.5g |
The Shiso Udon Noodle Soup is no ordinary noodle dish; it’s a delightful potpourri of delectable flavors that whip up into an enticing soup that dances on the palate while offering a myriad of health benefits. A stunning symphony of udon noodles basking in a shiso-infused broth, this recipe brings a unique culinary experience conveniently right in your home kitchen. It’s a truly splendid recipe that encapsulates my love for exploring new, exciting flavors.
Nature’s Feast in a Bowl
Attributable to my upbringing amidst the breathtaking landscapes of Montana, I developed a fondness for nature’s blessings. The Shiso Udon Noodle Soup appeals to this unique blend of culinary preferences, presenting a harmonious fusion of nurturance and freshness. From the udon noodles, shiitake mushrooms, shiso leaves, to the soy sauce and rice vinegar, each ingredient introduces a distinctive flavor profile, creating a soup that’s both hearty and refreshing. This remarkable unity of umami, sweet, sour, and a hint of spice raises this dish a notch above the usual noodle soups.
A Bounty of Health Benefits
Beyond its sumptuous taste, this soup offers a wealth of health benefits. It combines nutrient-rich vegetables with wholesome udon noodles, packed with dietary fiber and protein. The addition of shiso leaves not only infuses a unique flavor but also provides a good dose of iron, calcium, and vitamin C. Moreover, the savory blend of soy sauce, mirin, and rice vinegar aids digestion, making this dish not only a flavor powerhouse but also your body’s ally.
The Shiso Udon Noodle Soup bears similarity to the Japanese Shoyu Ramen, but the distinguishing factor lies in the tangy overtones introduced by the shiso leaves. It complements well with delicacies such as Yakitori (grilled chicken skewers) or a side of Garlic Chili Edamame.
In conclusion, with each warm serving of the Shiso Udon Noodle Soup: Udon noodles in a Shiso-infused broth, you are not just enjoying a flavorful dish but also absorbing a piece of culinary heritage drawn from the fusions of different food cultures that I find personally enriching.
What You’ll Need
- 2 bundles of Udon Noodles (approximately 16 oz)
- 2 quarts of Vegetable Broth
- 12 Shiso Leaves
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Mirin
- 1 tablespoon of Rice Vinegar
- 2 tablespoons of Vegetable Oil
- 1 medium Onion, sliced
- 2 cloves of Garlic, minced
- 1 tbsp of freshly grated Ginger
- 2 Green Onions, thinly sliced
- 1 cup of Sliced Shiitake Mushrooms
- 1 cup of Sliced Carrots
- 6 slices of Lemon
Method
Step One
Start by preparing all your ingredients. Peel and slice your onion, mince your garlic, grate your ginger, thinly slice your green onions and carrots, and slice your shiitake mushrooms. Set these aside for now.
Step Two
Place a large pot on the stove and turn the heat to medium-high. Add the vegetable oil. When the oil is hot, add the sliced onion, minced garlic, grated ginger, sliced shiitake mushrooms, and sliced carrots. Stir fry these for about 8-10 minutes or until they are tender.
Step Three
Pour the vegetable broth into the pot. Then add the soy sauce, mirin, and rice vinegar. Stir to combine these well. Allow this mixture to simmer for about 5-7 minutes.
Step Four
While your broth is simmering, cook your udon noodles. Follow the instructions on the package to cook the noodles, then drain them and set them aside.
Step Five
Take your shiso leaves and tear them into moderate pieces, then stir them into your simmering broth. Allow this to simmer for another 2 minutes so that the flavour of the shiso leaves can infuse into the broth.
Step Six
Place your cooked udon noodles into serving bowls, then ladle the shiso-infused vegetable broth over the top. Garnish each bowl with thinly sliced green onions and a slice of lemon. Your Shiso Udon Noodle Soup is ready to serve. Enjoy!
