Udon Noodles

These Kosher Udon Noodles are a comforting midnight dish, showcasing the chewy texture of homemade noodles paired with a savory broth. Perfectly balanced with fresh vegetables and a hint of umami, this dish is both satisfying and nourishing.

Ingredients

• Udon Flour - 200 grams
• Water - 80 milliliters
• Sea Salt - 1 teaspoon
• Vegetable Broth - 500 milliliters
• Soy Sauce (Kosher) - 2 tablespoons
• Mirin - 1 tablespoon
• Green Onions - 2 stalks, chopped
• Carrot - 1 medium, julienned
• Mushrooms (Shiitake or Button) - 100 grams, sliced
• Spinach - 100 grams, fresh
• Tofu (firm, diced) - 100 grams
• Sesame Oil - 1 teaspoon
• Black Sesame Seeds - 1 teaspoon

Steps

1. In a mixing bowl, combine the udon flour and sea salt. Gradually add water while kneading until the dough is smooth and elastic. Let it rest for 15 minutes.
2. Roll out the dough on a floured surface to about 5mm thickness. Cut into 1cm wide strips to form udon noodles.
3. Bring a large pot of salted water to a boil. Add the udon noodles and cook for 5-7 minutes until they float to the top. Drain and set aside.
4. In a separate pot, heat the vegetable broth over medium heat. Add soy sauce and mirin, stirring to combine.
5. Add the sliced mushrooms and julienned carrots to the broth, cooking for about 5 minutes until tender.
6. Stir in the fresh spinach and diced tofu, cooking for an additional 2-3 minutes until the spinach wilts.
7. Finally, add the cooked udon noodles to the pot, allowing them to heat through for 1-2 minutes. Drizzle with sesame oil.
8. Serve hot, garnished with chopped green onions and a sprinkle of black sesame seeds.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for energy.
• High in protein from tofu, supporting muscle health.

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