Seasonal Vegetable Soy Milk Udon Noodles

Name: Seasonal Vegetable Soy Milk Udon Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 bag Udon noodle; 50g Fat cow; 1 small handful Green bean sprouts; 30g carrot; 4s Broccoli; 2s Dried shiitake mushrooms; 3 slices Spring bamboo shoots

by Pan Pan Cat

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I want to eat Japanese-style bone broth udon or ramen at home, but do you have time to make thick bone broth? What can I do? Don't worry, this article will share a good way to make nutritious and delicious soup in minutes. The ingredients required for the soup base are very common. You need bone broth, miso sauce (preferably red miso), and soy milk.

Ingredients

Seasonal Vegetable Soy Milk Udon Noodles

1. Prepare all the ingredients, ready-to-eat bagged udon noodles bought in the supermarket, beef slices for shabu-shabu

2. Soak shiitake mushrooms, choose bean sprouts, slice bamboo shoots, shred carrots, and soak broccoli in salt water and wash

Seasonal Vegetable Soy Milk Udon Noodles recipe

3. Soak the udon noodles in boiling water and put them in a bowl for later use

4. Pour the broth into a saucepan, put the miso in a small sieve, and put it in the soup together with the sieve, press the miso with a small spoon to melt it in the bone broth

5. Put the beef slices into the soup. After half a minute, the meat changes color. Take it out and place it on the blanched udon noodles.

6. Put shiitake mushrooms, shredded carrots and bamboo shoots in the soup and cook for 1 or 2 minutes, then put the broccoli and bean sprouts in the boiling bone broth to boil.