Gomoku ankake udon / wheat noodles with thickened soup and assorted ingredients
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)
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
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).
Grate ginger. Slice carrot to desired thickness.
‘s stems are thick, cut in half or quarter lengthwise.