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Before you jump to For Cold Days: Udon Noodles Simmered in Thick Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
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Focus on the sides. It wasn’t that long ago that all you could get at the fast food cafe was French Fries. Today the vast majority of the most popular fast food franchises have amplified their offerings. Now you can find a range of salads. Chili can be another selection. You can also purchase a baked potato. You can get fruit. There are a lot of alternatives that don’t involve eating anything deep fried. Instead of the pre-determined “meal deals” make an effort to create a meal out of side dishes. This helps you keep your calorie count low and lower your fat intake.
Common logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through once in a while. At times the thing you need most is just to have somebody else do the cooking. If you ultimately choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to for cold days: udon noodles simmered in thick soup recipe. To make for cold days: udon noodles simmered in thick soup you only need 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make For Cold Days: Udon Noodles Simmered in Thick Soup:
- Use 2 servings Cooked udon noodles
- Get 1 Japanese leek
- Use 1 Egg
- Prepare 1 generous amount Grated ginger
- Use 500 ml Water
- Use 1 tsp Dashi stock granules
- Take 2 tbsp each Mirin, sake, soy sauce
- Prepare 1 1/2 tbsp Katakuriko
- Take 1 1/2 tbsp Water
Instructions to make For Cold Days: Udon Noodles Simmered in Thick Soup:
- Thinly slice the Japanese leek on the diagonal. Crack open the eggs and mix gently. Combine the listed ◎ katakuriko and water and set aside. Place the sliced leek and water into a pot and bring to a boil.
- When boiling, add dashi stock granules, mirin, sake and soy sauce and adjust the seasoning. Add the udon noodles and simmer. Warm the udon noodle bowls with hot water.
- When the udon noodles are cooked to your liking, drain the hot water from the noodle bowls and place the noodles in the bowls.
- Bring the soup back to a boil and add the slurry to thicken. Add the beaten eggs, stirring, then cover the pot and turn off the heat after 30 seconds.
- Pour the soup over the udon noodles and garnish with lots of ginger.
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