OHAIYOOGOZAIMAS !!!! - SATURDAY BREAKFAST WITH JAPANESE UDON

The simplest noodles to prepare less then 15 minutes and breakfast will be served on the table. Preparing this noodles was like making instant noodles so fast and so..so..easy..No Fuss, just get the stock done and put in evey thing in. I cooked the udon with miso soup...it's really delicious...surprising my chicldren love this noodle.

Miso is fermented soybean paste, one of the main ingredients in Japanese miso soup. This soup was quick and easy to make, and was a great light breakfast. It would also make a great appetizer or snack. I also added about 2 tbsp of light soy sauce..I added some carrot, green peas, shrimps inoki mushroom and some slice crab finger based on what I found in the fridge. You can also add baby corns, spinach, peas, bok choy, mushrooms, or sprouts for a more balanced meal.  Poached eggs or thin slices of ham would be a great substitute for tofu or red meat.

Enjoy and the breakfast and OHAIYOOGOZAIMAS to all.

Some context on Udon my Wikipedia :-

Udon (饂飩^?, usually written as うどん) is a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi,soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west. 

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Udon with Miso Moodles Soups- adapated from SteamyKitchen

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)

4 cups chicken or vegetable stock 

1/2 cup thinly sliced carrots

1/2 cup snow peas, sliced on the diagonal

1/2 cup fresh mushrooms2 tablespoons white miso (shiro miso)

5 crab stick fingers thinly slice

1/2 cup green onions

2 tbsp light soy sauce

1. cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth.Add soy sauce. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Masak Udon dan Miso soup sama macam masak mee segera..cukup segera 15 minit cukup dan sarapan siap disediakan. Ini adalah makanan favourite orang Jepun. Mee Udon ini besar-besar saiz. Lupa pula saya hendak tunjukkan yang belum masak..lain kali kot. Boleh didapati di TESco..biasanya jual dalam paket. Soupnya saya buat sup Miso..Miso ini ada macam cube tahulah rasanya masam-masam sekilit..banyak digunakan dalam masakan Jepun.

Bahan-bahan lain saya masukan lobak merah, kacang peas, udang, cendawan inoki dan jejari ketam. Saya masukkan juga sebanyak 2 sdb kicap cair. Sedap Udon dan Miso ini dimakan panas-panas dan sesuai dijadikan menu sarapan bagi..So hari ini kita siapkan menu MATA HARI TERBIT dan OHAIYOGOZAIMAS!!!!! to ALL

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