Thursday, January 22, 2015

JAPANESE UDON SOUP FOR THE SOUP KITCHEN ENJOY DAN:

JAPANESE UDON SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
45 cups or dashi stock, recipe to follow
1 cup white miso
1-carrots, diced
2-cups soy sauce
1-1/3-cup mirin
1 tablespoon white sugar
3 pounds, sliced mushrooms
6 leeks, diced
2 pounds snow peas, bias cut in half
17 ribs of kale, chopped
5 pounds fresh udon noodles

DIRECTIONS FOR STOCK;
1.   12 cups water.
2.   5 sheets roasted seaweed, cut into strips.
3.   Bring 12 cup of water to a boil.
4.   Remove from heat and add seaweed, let sit for 30 minutes.
5.   Cook udon noodles according to package directions,  
6.   Drain and set aside.
7.   In the same stock-pot add reaming water and bring to a boil.
8.   Add carrots, mirin, sugar, snow and peas, over medium-heat.
9.   Add mushrooms and kale and cook for 10 minutes.
10.                Place miso in a bowl and add a ladleful of hot both.
11.                Whisk until the miso is completely dissolved, then stir into the soup.
12.                Do not let soup come to a boil, or miso will lose some of the flavor.
13.                Add soy sauce to taste.
14.                Stir in udon noodles into the broth and cook for 3-4 minutes.
15.                Add leeks and simmer for about 10 minutes.

ENJOY DAN:                                         BON-APPETITE!!


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