2 easy 30 min boil carrots ginger hakusai noodles Recipes - Japanese reduced sodium saishin shimeji shiokoji shrimp simmer udon yu choy sum

Gomoku ankake udon / wheat noodles with thickened soup and assorted ingredients

Udon often is mentioned as a good choice when feeling unwell. When made with hot, thickened soup, it warms your body from inside. Noodles and warm soup alone is the basic foundation. Ginger — either grated, finely julienned or only the squeezed juice — intensifies the warming effect while adding a zesty note and aroma to your soup. Select and cook goodies according to your appetite and condition. While everything is simmered in broth starting with the toughest item below, goodies can be grilled or fried and added to the soup for those who want more texture. This is also a nice dish for chilly days.

The broth’s sodium content is on the low end (0.7%), and partly because of the amount of vegetables and mushrooms, it might be too weak for those who have not been on a reduced sodium diet. Adjust the taste to your preferred level at the end.

1/2 of recipe (with virtually sodium-free homemade udon noodles):
480 calories; 22.0 g protein; 3.2 g fat; 87.0 g carbohydrate; 82.9 g net carbs; 651 mg sodium (with 50% reduced-sodium regular soy sauce and shiokoji salted rice malt); 72 mg cholesterol; 4.1 g fiber


2 servings of udon noodles (not in photo)

For broth
600 g katsuo-kobu dashi
1/2 tbsp sake
1 tbsp usukuchi pale soy sauce
1 tsp regular koikuchi soy sauce
1 tsp shiokoji salted rice malt
1 knob ginger
2 tbsp katakuriko potato starch + 2 tbsp water

For toppings
6 shrimp (80g in photo after being shelled, cleaned with potato starch and drained well)
1 small or 1/3-1/2 medium carrot (44 g in photo)
2-3 leaves hakusai napa cabbage (104 g in photo)
Handful saishin yu choy sum (79 g in photo)
Small handful (1/3-1/2 pack) shimeji mushrooms (54 g in photo)


Cook udon noodles (see teuchi udon homemade wheat noodles for method; boiling time varies but method is the same for fresh and dried noodles).


Prepare toppings.

Grate ginger. Slice carrot to desired thickness.

. If

‘s stems are thick, cut in half or quarter lengthwise.