How to Cook Appetizing Udon noodle in Kenchin soup(Japanese vegetable chowder)

Udon noodle in Kenchin soup(Japanese vegetable chowder). Add dashi stock, soy sauce Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. The secret in this recipe is the intensely flavored broth made from ginger, rice vinegar and soy sauce simmered together. In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label).

Chicken corn chowder soup is probably the favorite food menus that are now being sought by many people people over the internet. But he asks not for the traditional chicken noodle but my version which is called Japanese Udon. *This Post Contains Affiliate Links. The udon (pronounced oo-don) noodles are thick and like no other noodle you have ever had. You can cook Udon noodle in Kenchin soup(Japanese vegetable chowder) using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Udon noodle in Kenchin soup(Japanese vegetable chowder)

1. Prepare 300 g of udon(refregerated, not dried).
2. Prepare 100 of g~200g chicken thigh.
3. Prepare 5 cm of daikon radish.
4. It's 5 cm of sweet potato.
5. You need 5 cm of carrot.
6. It's 5 cm of burdock.
7. You need 1 of large leaf of Chinese cabbage.
8. Prepare of and any vegetables you like.
9. It's 10 g of ginger(minced or shredded).
10. You need 500 ml of dashi stock.
11. Prepare 20 ml of soy sauce.
12. It's 20 ml of mirin.
13. Prepare 3 g of salt.
14. It's 1 tsp of sesame oil.

Kenchin Udon 'Kenchin jiru' is a soup that contains daikon radish, carrots, burdock, taro, konjac, and tofu that is fried in sesame oil, cooked in a soup stock and flavored with soy sauce. When udon is added to it, it is called kenchin udon; this dish is also frequently eaten during the winter. Thick, chewy, and made with wheat, these hearty noodles are the base for the dish. Try to use frozen udon noodles if you can find them, they stand up well to stir-frying better than the refrigerated or dried versions and retain their bouncy texture.

Udon noodle in Kenchin soup(Japanese vegetable chowder) step by step

1. Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces..
2. Heat chicken and vegetables in a pot, until the color of the chicken changes..
3. Add dashi stock, soy sauce, mirin, and salt, let them boil..
4. When the pot is boiled, reduce the heat and cook until the vegetables are tender..
5. In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label)..
6. Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing..

Try to find frozen or fresh udon noodles. This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku [] cuisine. The term is also used to describe the first course served in standard kaiseki cuisine.