Udon Noodles in a Thick Soup of Chinese Cabbage and Ginger
The thick sauce retains heat well, and warms your body. Recommended for winter.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 80 g fresh ham (thinly sliced)
- 1 leaf Chinese cabbage (large)
- 2 cm carrot
- 1 bunch komatsuna Japanese mustard green
- 1 serving boiled udon noodles
- 600 ml water
- 1/2 tbsp granulated chicken stock (Chinese)
- 1 tbsp sake
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- Ginger (grated), for garnish
- A pinch of salt
- 1 tsp sake
- 1/2 tbsp potato starch
- 1/2 tbsp potato starch (for thickener)
Cut the pork into thin strips and sprinkle with salt and sake. Dust with potato starch. Separate the Chinese cabbage leaf and stalk. Cut the leaf into large pieces and cut the stalk into sticks. Peel the carrot and cut into thin rectangles. Cut the komatsuna into large pieces.
Dusting lean meat such as fresh ham with potato starch prevents hardening when simmered. It also helps thicken the soup.
Pour [A] into a pot and bring to a boil. Add the Chinese cabbage stalks and carrots and bring to a gentle boil until tender. Add the pork and simmer till the color changes. Add the noodles and stir in the remaining vegetables.
When the mixture comes to a gentle boil, add the oyster sauce and soy sauce. Mix the potato starch and water, then add to the pot to thicken the mixture.
Place in individual serving bowls and garnish with ginger.