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Authentic Gourmet Vegan Udon Noodles
Authentic Gourmet Vegan Udon Noodles

Before you jump to Authentic Gourmet Vegan Udon Noodles recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we want to do. At the conclusion of the day, the majority of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You will be delighted to discover that becoming healthy doesn’t have to be hard. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some of the best methods to be healthy and balanced.

Walk up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the higher floors, you can still get off of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over climbing even a single flight of stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

There are all kinds of things that you can do to get wholesome. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart about the decisions you make each day is a start. Wanting to get in as much physical exercise as possible is another. Remember: being healthy isn’t just about slimming down. You need to help make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to authentic gourmet vegan udon noodles recipe. You can cook authentic gourmet vegan udon noodles using 18 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make Authentic Gourmet Vegan Udon Noodles:
  1. Use 5 dried Shiitake mushrooms (dried weight 20-30g)
  2. Provide 12 g Kombu (dried kelp)
  3. Use 20 g dried soybeans
  4. You need 2 g Kanpyo (Dried Gourd Strips)
  5. Use Udon noodles for two people
  6. Prepare Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori
  7. You need SEASONING "A" for the Shiitake
  8. Provide 30 ml Mirin
  9. You need 30 ml soy sauce
  10. Provide 1 tsp grain vinegar (such as Japanese Rice Vinegar)
  11. Use SEASONING "B" for the KAESHI or seasoning  for the Udon Dashi broth)
  12. Use ◎ 40ml Soy sauce
  13. Get ◎ 15g brown sugar
  14. Provide ◎ 15ml Mirin
  15. Provide SEASONING "C" for the leftover Konbu, Soybean, Konpyo & Shiitake Stems
  16. Provide ○ 50ml water
  17. Get ○ 1 Tbsp soy sauce
  18. Get ○ 2 tsp Mirin
Instructions to make Authentic Gourmet Vegan Udon Noodles:
  1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surfaces.
  2. Heat the frying pan, and roast the dried soybeans over low heat until golden brown. The sound will change from a dry metallic sound to a kind of muffled sound. When the sound changes back to the original dry metallic sound, they are done.
  3. Soak the Kombu and roasted soybeans in water overnight. Rinse the dried Shiitake and place it in water in a separate bowl and soak overnight in the fridge.
  4. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 350ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 650ml of the two dashi so adjust liquid levels as needed.
  5. Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum.
  6. Remove from the heat and allow to cool for 30 minutes. While cooling, the Dashi will further emerge.
  7. Strain the Dashi from (6.). You will need a total of 440ml. Add more water if less than 440ml (The Dashi leftover soybeans, kanpyo & konbu make a delicious side dish, so after straining, set the leftovers aside to use latter).
  8. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strips.
  9. Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings "A" (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum.
  10. Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12.
  11. Place the Seasonings "B" in a separate pot. Because the amounts are small, make the Kaeshi by tilting the pan over low heat and mixing well with chopsticks until the sugar melts.
  12. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 140ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.).
  13. Chill the soup from (12.). You should have approximately 350ml of Udon soup. As it cools, the taste will mellow, and over time the Umami taste will become deeper.
  14. Cut off only the hard part of the Shiitake stems and cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings "C" and simmer until only a little Dashi remains.
  15. Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori.
  16. Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantities. Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish.

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