1122 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Shippoku Udon
Jp

Preparations

  1. Step 1

    Bring water and niboshi to a simmer in a pot. Let simmer on very low heat for 15-20 minutes. Remove the niboshi after it's finished simmering.

    Bring water and niboshi to a simmer in a pot. Let simmer on very low heat for 15-20 minutes. Remove the niboshi after it's finished simmering.

  2. Step 2

    Meanwhile, prepare the vegetables. First, heat the taro root in the microwave or boil until a little softened (it will help make it easier to peel). Let cool then peel off the skin and cut into bite-sized chunks.

    Meanwhile, prepare the vegetables. First, heat the taro root in the microwave or boil until a little softened (it will help make it easier to peel). Let cool then peel off the skin and cut into bite-sized chunks.

  3. Step 3

    Cut carrot, daikon radish, shiitake mushroom and abura-age into thing, 1 cm strips.

    Cut carrot, daikon radish, shiitake mushroom and abura-age into thing, 1 cm strips.

  4. Step 4

    Remove any chicken skin and cut into bite-sized chunks.

    Remove any chicken skin and cut into bite-sized chunks.

  5. Step 5

    Add the vegetables to the fish stock and bring to a boil. Turn heat to low and skim off any foam that arises in the soup. Simmer for a few minutes until vegetables are soft.

    Add the vegetables to the fish stock and bring to a boil. Turn heat to low and skim off any foam that arises in the soup. Simmer for a few minutes until vegetables are soft.

  6. Step 6

    Add light soy sauce and mirin to the soup. Taste and adjust if needed - it should be just a little on the salty side with a touch of sweetness from the mirin.

    Add light soy sauce and mirin to the soup. Taste and adjust if needed - it should be just a little on the salty side with a touch of sweetness from the mirin.

  7. Step 7

    Boil the udon for half of the time listed on the package or until semi-soft. Drain the water and immediately add to the soup with the vegetables.

    Boil the udon for half of the time listed on the package or until semi-soft. Drain the water and immediately add to the soup with the vegetables.

  8. Step 8

    Cook the udon for the rest of the time required. Taste soup again to make sure it didn't get watered down from the noodles and adjust if needed.

    Cook the udon for the rest of the time required. Taste soup again to make sure it didn't get watered down from the noodles and adjust if needed.

  9. Step 9

    Dish out the noodles and soup into large bowls, piling the vegetables over top and garnishing with the chopped green onions.

    Dish out the noodles and soup into large bowls, piling the vegetables over top and garnishing with the chopped green onions.

  10. Step 10

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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