Nabey aki udon

Nabey aki udon

Hearty noodle soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
500g udon noodles
1.5 litres Kakejiru
1 large chicken breast fillet, thinly sliced
1 japanese-style fish cake, sliced
12 cooked large prawns, peeled and deveined, tails left intact, to garnish
2 spring onions, thinly sliced diagonally

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.
  2. Bring a large saucepan of water to the boil and add the udon noodles. When the water returns to the boil, add 250 ml cold water. Bring to the boil again and cook until the udon noodles are just tender, being careful not to overcook. Rinse under cold running water to cool them and drain well.
  3. Put the kakejiru in a saucepan and bring to the boil. Add the mushroom and chicken and simmer for 3 minutes, then add the noodles and heat through. Add the fish cake, prawns and spring onion, cover, and simmer for a further 1–2 minutes for the prawns to heat through. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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