Attraction to Japanese culture didn’t stop at just staring in awe to centuries old scrolls, paintings or mind-wandering on chimed music. It found its way to my heart when I first tasted ramen and then it was only a matter of time to get to my kitchen as well.
Servings: 4
Ingredients
- 3 tbsp white soy paste
- 3 tbsp red soy paste
- 4 tbsp soy sauce
- 2 tbsp dry wakame seaweed
- 4 tbsp dry mu-err mushrooms
- 100 g dry udon noodles
- 1 roasted chicken breast
- 100 g kimchi cabbage
- 2 spring onions
- 4.5 l water
Instructions
- Put the water to boil.
- Take 1l boiling water out in a bowl and put the mushrooms to re-hydrate for 15 mins.
- Put 1.5l boiling water in a pot, add the wakame seaweed and leave to boil on low heat.
- Mix the soy paste in a small bowl and add hot water in small amounts, while mixing. When the composition is fluid, pour it in the pot with the seaweed and mix thoroughly.
- Drain the mushrooms and put them in the pot as well, then add the soy sauce and stir everything together.
- Boil the noodles in a different pot in the remaining water. When cooked, drain the boiling water and pour cold water on them instead. Mix thoroughly then drain completely.
- When serving, put the soup in large soup bowls, then garnish with kimchi cabbage, the roasted chicken and the finely sliced spring onions.
- Enjoy!
