Rich and Flavorful Vegan Soup Stock + Udon

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The main takeaway of this instructable will be the recipe for the vegan soup stock, but I've also included how to make a udon bowl as an "applied case" for this delicious stock.

Step 1: Materials

For the soup:

  • Kombu dashi, homemade or concentrate
  • shiro miso
  • shiitake
  • lotus root
  • ginger

Additionally for the Udon:

  • udon
  • scallion
  • mung bean sprouts
  • nori

Step 2: Cutting

  • Quarter shiitake
  • cut lotus roots into 1cm thick slices
  • 3 thin slices of ginger
  • roughly chop mung bean leaves
  • finely dice scallions

Step 3: Making the Soup Stock

  • Boil water in a large pot;
  • Add kombu dashi, ginger, shiitake, lotus roots, miso, and soysauce;
  • boil at medium-high heat for 15 minutes, drop to a low simmer for 20 minutes.

Step 4: Cooking Udon Noodles

  • In a pot, boil 1L water
  • add noodles and stir loose; cook for 3 minutes
  • add bean leaves and cook for another 2 minutes
  • filter out water from pot.

Step 5: Putting It Together

  • First place cooked udon noodles and bean leaves in bowl
  • add in 3 soup spoons of soup, some shiitake and a few pieces of lotus root
  • decorate with nori and chopped scallions
  • Serve while steaming hot!

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