Main ingredients 🥩
Udon noodlesBroccoliBok choyCarrotAsparagusBamboo shootsDried shiitake mushroomsShaoxing wineChicken powderSoy sauce
Yeo Kyung-ok's Vegetable Udon
A light and healthy vegetable broth noodle dish that preserves the fresh, crisp taste of various vegetables, simmered to create a clear and refreshing broth.
🙋 Recommended for
- ⭐ Those seeking a refreshing, light noodle dish that is mild and easy to digest
- ⭐ People who want to creatively use leftover vegetables in their fridge for a nutritious meal
- ⭐ Anyone looking to quickly prepare a satisfying bowl with minimal heating and straightforward steps
Ingredients needed 🛒1 servings
- Udon noodles 1 serving
- Broccoli a small amount
- Bok choy 1 head
- Carrot a small amount
- Asparagus 1 stalk
- Bamboo shoots a small amount
- Dried shiitake mushrooms 1 piece
- Water 2 cups
- Shaoxing wine 1 tablespoon
- Chicken powder 1 tablespoon
- Soy sauce 1/2 teaspoon
Recipe 🍳
- Slice dried shiitake mushrooms and bamboo shoots thinly. Cut asparagus diagonally. Separate broccoli florets and divide bok choy into thirds.
- Slice carrots into thin pieces and shape them according to preference.
- Blanch all prepared vegetables briefly in boiling water until just wilted, then remove and drain thoroughly.
- In a pot, add 2 cups of water, 1 tablespoon of Shaoxing wine, 1 tablespoon of chicken powder, and 1/2 teaspoon of soy sauce. Bring the base broth to a boil.
- Once the broth boils, add the blanched vegetables and simmer gently for a short time.
- To fully warm the cold udon noodles, perform a two-round scalding process: pour the boiling broth into the noodle bowl, then return it to the pot. Repeat this step twice to ensure the noodles are evenly heated.
- Place the warmed noodles in a bowl, ladle the clear, hot broth over them, and arrange the generous vegetable topping attractively to finish.
- Cut vegetables to appropriate sizes and briefly blanch them in boiling water, then drain off excess moisture.
- Mix chicken powder, Shaoxing wine, and soy sauce into water to make a clean broth, then add the vegetables.
- Scald the noodles with hot broth by pouring it into the bowl and returning it to the pot twice, then serve together in the bowl.
Cooking tips 💡
- Blanching vegetables separately before adding them to the broth prevents cloudiness or impurities from developing, keeping the broth clear and pure.
- Pouring hot broth directly onto cold udon noodles can cool the broth quickly; using the scalding method—pouring broth into the bowl and back into the pot—keeps the noodles warm and chewy.
- Avoid strong seasonings like sesame oil or black pepper so the natural freshness and crispness of the vegetables remain prominent.
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