← Back to Search Results
Japanese
Udon Noodle Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The Japanese make a specialty of hearty soups full of thick, slippery udon noodles. Make them yourself or buy them in an Asian grocery. And be sure that the broth is dense with good things to eat.

Yield: 4 to 6 servings

Ingredients

  • 6 cups cold water
  • 1½ pounds chicken necks, wings, and backs
  • 6 slices fresh ginger
  • 2 leeks, washed, including 2 inches of the green
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 egg whites, beaten
  • 4 ounces udon noodles
  • 1 bunch radishes, thinly sliced
  • 1 bunch scallions, thinly sliced on the diagonal, including 2 inches of the green
  • 4 ounces Chinese cabbage, thinly sliced

Directions

Put the water in a very large pot with the chicken parts. Add the ginger, leeks, salt, and freshly ground black pepper. Bring the water to a boil over high heat, skim off the froth that rises to the top, and simmer 30 to 45 minutes partially covered.

Line a colander with several layers of cheesecloth and pour the hot broth through it into a bowl. Discard the chicken bones, skin, meat, and vegetables, wash out your stockpot, and return the soup to the pot. Bring to a boil and swirl in the beaten egg whites. When the broth returns to the boil, remove from the heat, and strain it again through a colander lined with cheesecloth.

Cook the noodles in boiling water until they are done. Rinse well, and place them, with the radishes, scallions, and Chinese cabbage, in individual soup bowls. Ladle the hot broth over the vegetables and serve at once.


© 1983 James Beard

Note from Cookstr's Editors

Nutritional information is based on 6 servings

 

Nutritional Information

Nutrients per serving (% daily value)

94kcal (5%)
32mg (3%)
11mg (18%)
8mcg RAE (0%)
155mg
16mg
5g
1g
2g
17g
4mg (1%)
972mg (41%)
0g (1%)
1g (1%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cooking-for-friends Cooking for Friends
by Gordon Ramsay
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lidias-italy Lidia's Italy
by Lidia Bastianich
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?