As we quickly move toward the shortest day of the year, it seemed like a good idea to make a bright and cheerful udon soup hotpot. What I love best about this are the colourful veg - actually, that's not true, what I like best is the taste and the texture.
To make the dashi (stock)
A couple of inches of Kombu (kelp) seaweed
2 Tbs dry mini anchovies (see end of recipe for how to make this vegan friendly)
- place them in cold water and let soak for half an hour
- slowly bring to the simmer (not boil as this can change the flavour of the soup) and simmer for about 5 min
- Remove the kombu from the stock and slice really thin, use as a veg for the noodle soup. I like to leave the fish in the soup as I think it gives a nice flavour and added calcium
To make the noodle soup
1 section of dry udon noodle
4 plants of komatsuna
2 green onions
1/2 a carrot
1/2 inch of daikon raddish
a bit of squash
some little flowers that they put in japanese soup sometimes
1 Tbs Red Bean Miso (soy free) paste
This could easily be made vegan friendly by using a kombu only dashi stock.
This recipe was inspired by the Cooking With Dog video, Hoto Noodles. The video has all sorts of extra goodies like mushrooms and napa cabbage. I just made mine with what ingredients I had on hand and some komatsuna I found at the local Japanese food store.