Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato
Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simmered udon noodle hot pot with melting cheese and tomato. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is something that I’ve loved my entire life.

How to Make Nabeyaki Udon Noodles (Udon Hot Pot Recipe with Shrimp Tempura) Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. nabeyaki udon (hot pot udon). udon noodles, dashi soup, soy sauce, mirin, salt, spinach, carrot, enoki mushrooms, wakame seaweed Cool off with this refreshing and delicious cold tanuki udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg. You can make homemade udon noodles, or, if you have an Asian market convenient to you, look in the freezer section for blocks of thick frozen udon Japanese comfort food at its best: a light and slightly salty white miso broth with just a hint of ginger, swimming with thick, chewy udon noodles.

To begin with this particular recipe, we must prepare a few components. You can cook simmered udon noodle hot pot with melting cheese and tomato using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
  1. Get 3 packs Udon noodles
  2. Get 1 Chicken breast meat (or thigh meat)
  3. Prepare 5 cm Daikon radish
  4. Take 5 cm Carrot
  5. Make ready 1 Onion (small)
  6. Take 1/4 Cabbage
  7. Prepare 1 stalk Japanese leek
  8. Take 1/2 pack Shimeji mushrooms
  9. Make ready 1 tbsp Olive oil
  10. Take 1 cube Soup stock cube
  11. Take 2 Bay leaves
  12. Make ready 1 can Canned crush tomatoes
  13. Make ready 50 ml Mentsuyu (3x concentrate)
  14. Prepare 500 ml Water
  15. Make ready 2 tbsp Pizza cheese

Chinese hot pot is one of the ultimate communal dining experiences: Diners sit around a table, dipping prepared meats, seafood, and vegetables into simmering broths to quickly cook before eating. All that's required are a few key pieces of equipment and all the ingredients, prepped right. This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.

Instructions to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
  1. Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
  2. Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
  3. When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
  4. When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
  5. When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.

This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired. Bring a large pot of lightly salted water to a boil. A classic noodle soup with a kick! Tender mushrooms and fresh spinach compliment the soup's mild flavor.

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