Japanese Udon Soup

Was a nice weather Sunday. 

I decided to get myself off from sweet slumber and warm blanket, got all the ingredients ready and cooked a healthy breakfast for family members. 

Another type of hapiness I enjoying.

Japanese Udon Soup.

Soup base:

1.  4 cups water 

2.  1 dashi packet 

3.  2 tbsp. soy sauce

4.  2 tbsp. mirin 

5.  2 tsp. sugar 

6.  ¼ tsp. salt

Recipes from: Just One Cookbook

Steps:
1. In a medium pot, add water and a dashi packet and bring it to a boil. Reduce heat to medium and cook 7 minutes. Discard the dashi packet. (I'm using powder type dashi)
2. Add Seasonings and wait till simmer.
3. Boil a pot of water and  add in the udon noodles.
4. Rinse the udon with cold water and keep it into bowl.
5. Add the toppings on it. (self made abura-age, mushrooms, half boil egg, crab sticks, carrot, seaweed and green onion).
6. Pour in the hot soup base.
7. Ready :)

Ingredients for Abura-age:
1/4 C water
15 niboshi
2 tbs soy sauce
1 tbsp. mirin
1 tbsp. sugar
4 squares of abura-age (thin deep fried tofu)

Recipes from: Rasa Malaysia

Steps:
1. Add everything except the abura age into a small pot and bring to a boil.
2. Once the sugar has dissolved, add the abura-age and simmer, flip several times until most of the liquid is absorbed and the abura-age is a deep brown color.
3. Transfer from the pot to a small bowl and allow it to cool a bit. When it’s cool enough to handle, press out some of the excess liquid. You don’t want to squeeze all the liquid out, just enough to keep it from being salty.

3 main ingredients for Japanese food cooking. Cooking Sake, Mirin & Dashi-moto.