Smoked Anchovy Soy Sauce Broth Udon Noodles
#KFood #SmokedAnchovyBroth #EasyUdonRecipe #FlavorfulBrothWithoutBonito
Leverage this special smoked anchovy soy sauce broth to create a rich and flavorful udon dish conveniently at home. It boasts a deep, refreshing broth reminiscent of Japanese restaurant quality, perfectly complemented by chewy udon noodles and a variety of toppings, making it a satisfying meal. Using Sanuki udon noodles enhances the chewy texture, and the deep umami of the smoked anchovy soy sauce broth guarantees a universally loved udon.
Main Ingredients- 2 cups Smoked Anchovy Soy Sauce Broth
- 1 Sanuki Udon Noodle pack
- 1 handful Fried Tofu Strips
- 1 handful Shredded Seaweed (Kizami Nori)
- 1 handful Sliced Green Onions
Cooking Instructions
Step 1
First, gently reheat the chilled ‘Matnamui Gwangjang’ smoked anchovy soy sauce broth in a pot over medium heat until warm. Reduce the heat slightly once it begins to simmer.
Step 2
Add frozen dumplings to the warmed broth. This makes the meal more substantial as udon noodles alone might not be enough. Alternatively, topping with crispy fried dumplings is also delicious.
Step 3
Boil the Sanuki udon noodles in plenty of boiling water according to package instructions, typically for 2-3 minutes, until chewy. Once cooked, drain them thoroughly in a colander.
Step 4
Once the dumplings are cooked in the broth, carefully remove them and arrange them attractively in your serving bowl. This step helps to streamline the cooking process by not requiring separate cooking for noodles and dumplings.
Step 5
Now, carefully ladle the piping hot smoked anchovy soy sauce broth over the dumplings in the bowl. Ensure there’s enough broth to generously cover the noodles.
Step 6
Finally, garnish with savory shredded seaweed and tender fried tofu strips. Sprinkle a generous amount of fresh sliced green onions on top to complete your delicious smoked anchovy soy sauce udon, a simple yet deeply flavorful dish!
