Homemade Udon Noodle Soup with Chicken and Scallions (Tori Nanban Udon) - Wheat Recipes | Anson Mill

Name: Homemade Udon Noodle Soup with Chicken and Scallions (Tori Nanban Udon) - Wheat Recipes | Anson Mill
Ingredients: for the dashi and soup broth: 8 cups spring or filtered water 1 ounce kombu 2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi) 4½ tablespoons Japanese soy sauce ¼ cup mirin; 8 cups spring or filtered water; 1 ounce kombu; 2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi); 4½ tablespoons Japanese soy sauce; ¼ cup mirin; 15 ounces (3 cups) Anson Mills French Mediterranean White Bread Flour; 7 ounces spring or filtered water, warm; 4 teaspoons fine sea salt; Cornstarch for rolling out the dough and cutting the noodles; 3 tablespoons Japanese soy sauce; 2 tablespoons sake; 2 tablespoons mirin; 1½ teaspoons sugar; About 14 ounces boneless, skinless chicken thighs, trimmed of excess fat and cut into ¾-inch pieces (12 ounces trimmed weight); 0.75 ounces (about 4) dried shiitake mushrooms, soaked in hot water for 15 minutes until softened; embellishments: 8 thin slices kamaboko (steamed fish cake), optional 3 scallions Shichimi togarashi (“seven-spice” powder); 8 thin slices kamaboko (steamed fish cake), optional; 3 scallions; Shichimi togarashi (“seven-spice” powder)

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Explore the rich history and authentic taste of Sanuki udon, made with local winter wheat and sea salt from Kagawa Prefecture. Experience the unique "slurpability" that has captivated Japanese...

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Ingredients

for the dashi and soup broth: 8 cups spring or filtered water 1 ounce kombu 2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi) 4½ tablespoons Japanese soy sauce ¼ cup mirin
8 cups spring or filtered water
1 ounce kombu
2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi)
4½ tablespoons Japanese soy sauce
¼ cup mirin
15 ounces (3 cups) Anson Mills French Mediterranean White Bread Flour
7 ounces spring or filtered water, warm
4 teaspoons fine sea salt
Cornstarch for rolling out the dough and cutting the noodles
3 tablespoons Japanese soy sauce
2 tablespoons sake
2 tablespoons mirin
1½ teaspoons sugar
About 14 ounces boneless, skinless chicken thighs, trimmed of excess fat and cut into ¾-inch pieces (12 ounces trimmed weight)
0.75 ounces (about 4) dried shiitake mushrooms, soaked in hot water for 15 minutes until softened
embellishments: 8 thin slices kamaboko (steamed fish cake), optional 3 scallions Shichimi togarashi (“seven-spice” powder)
8 thin slices kamaboko (steamed fish cake), optional
3 scallions
Shichimi togarashi (“seven-spice” powder)