Udon Noodles

Japanese dishes are just too attractive to try due to less greasy and very much of soy sauce flavored in most of the cooking. Udon noodles and salmon rice are my husband's favorite kitchen cook, while the only one that I am confident with is sushi. This time, I have to give the udon noodle a try since we got the noodles already and the salmon has been cooked with rice last Saturday. Not disappointing, instead many thanks for the thumb up compliments from my hubby and my little princess!



Ingredients:
Udon Noodles (4 persons)

Soup base (serving: 4 adults)
5 cup water (chicken stock)
1/3 cup soy sauce (best with kikkoman)
1/3 cup kikkoman noodle soup base
1 tsp sugar (or less)
1 1/2 Tbsp mirin
1/2 tsp Hon-Daishi
1/2 tsp vegetarian bouillon (broth)
Enoki mushroom as preferred

Alternative garnishing
Several shrimp (big tiger shrimp is better)
Tofu, cut into rectangle cake size
1 egg white
1 egg
3 Tbsp flour
vegetable or green onion

Directions:
1. To prepare the soup base, bring all ingredients into boiling then simmer for 5 minutes
2. In another big pot with boiling water, cook udon noodles for 10 minutes, stir constantly
3. Drain udon and rinse under cool running water
4. With little cooking oil, fry both shrimp and tofu which coated with egg white, then flour with little salt and pepper to taste
5. Pour the soup base unto cooked udon, just cover it but not over the noodle
6. Garnish with fried shrimp, fried tofu, fried egg and vegetable