Light Kudzu Noodle Soup with Napa Cabbage, Shiitake, and Shimeji Mushrooms
A gentle, light-flavored dish that uses plenty of napa cabbage and mushrooms,
finished with kudzu noodles instead of regular noodles.
It is easy on the body.
[Ingredients] (Serves 1)
・Kudzu noodles... 30g
・Napa cabbage... 2 leaves
・Shiitake mushrooms... 3
・Shimeji mushrooms... 1/2 pack
・Deep-fried tofu (abura-age)... 10g
・Water... 500cc
・Bonito dashi stock... 1 pack
・Light soy sauce... to taste
・Salt... a pinch
・Ichimi chili pepper... a pinch (optional)
[Instructions]
Preparation
・Put water and the bonito dashi pack in a pot and heat.
Once it boils, remove the dashi pack.
・Boil the kudzu noodles until slightly firm.
・Wash the napa cabbage, cut it in half, and chop into 1cm wide pieces.
・Remove the stems from the shiitake mushrooms and slice them 3mm thick.
・Separate the shimeji mushrooms into small clusters.
2. Simmer
・Add the napa cabbage, shiitake, and shimeji mushrooms to the dashi and simmer.
・Once it boils, season with light soy sauce and salt.
・Add the pre-boiled kudzu noodles,
bring to a boil again, add the deep-fried tofu, and it is ready.
3. Plating
・Pour into a bowl and sprinkle with ichimi chili pepper if desired, and it is complete!
[Quick Note]
・Shichimi chili pepper also works well.
・Since the kudzu noodles are cooked twice, the trick is not to overboil them during the initial preparation.
Next time, we will bring you "Stir-fried Yakisoba with Oysters Marinated in Olive Oil and Soy Sauce".
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