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    You are in: Home / Recipes / Japanese Noodles With Stock Recipe
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    Japanese Noodles With Stock

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Scarlett516's Note:

    Udon noodles can be substituted for any spaghetti-like pasta.

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    Units: US | Metric

    For the Soup



    1. 1
      Prepare the Dashi by combining the water and kombu in a 2-3 quart sauce pan over medium-low heat.
    2. 2
      Allow to come to almost a boil, if the kombu is tender remove it. If it's not tender add a little cold water and cook for a few more minutes. Do not let the mixture boil!
    3. 3
      Remove the kombu and turn off the heat.
    4. 4
      Add the bonito flakes to the liquid and let it sit for a minute or two.
    5. 5
      Strain the stock, pressing the flakes to extract as much liquid as possible. Use immediately or refrigerate and use within 2 days.
    6. 6
      For the main dish, bring a large pot of water to a boil. Salt the water and cook the noodles until they are al dente. Drain and rinse with cold water.
    7. 7
      While the noodles are cooking, heat the stock (if using) and add the soy sauce, mirin, and sugar. Stir to combine.
    8. 8
      Add salt to taste.
    9. 9
      When the noodles are done, drain and add to the stock.
    10. 10
      Garnish with scallions and ginger.

    Ratings & Reviews:


    Nutritional Facts for Japanese Noodles With Stock

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.0
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 3591.7 mg
    Total Carbohydrate 92.0 g
    Dietary Fiber 5.5 g
    Sugars 4.2 g
    Protein 15.9 g

    The following items or measurements are not included:



    bonito flakes

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