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Udon noodle in Kenchin soup(Japanese vegetable chowder)
Udon noodle in Kenchin soup(Japanese vegetable chowder)

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We hope you got insight from reading it, now let’s go back to udon noodle in kenchin soup(japanese vegetable chowder) recipe. You can have udon noodle in kenchin soup(japanese vegetable chowder) using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Udon noodle in Kenchin soup(Japanese vegetable chowder):
  1. Get 300 g udon(refregerated, not dried)
  2. Use 100 g~200g chicken thigh
  3. Get 5 cm daikon radish
  4. Use 5 cm sweet potato
  5. Use 5 cm carrot
  6. Prepare 5 cm burdock
  7. Take 1 large leaf of Chinese cabbage
  8. Use and any vegetables you like
  9. Take 10 g ginger(minced or shredded)
  10. Provide 500 ml dashi stock
  11. Get 20 ml soy sauce
  12. Provide 20 ml mirin
  13. Get 3 g salt
  14. Use 1 tsp sesame oil
Instructions to make Udon noodle in Kenchin soup(Japanese vegetable chowder):
  1. Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces.
  2. Heat chicken and vegetables in a pot, until the color of the chicken changes.
  3. Add dashi stock, soy sauce, mirin, and salt, let them boil.
  4. When the pot is boiled, reduce the heat and cook until the vegetables are tender.
  5. In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label).
  6. Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing.

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