Cooking time: 20 minutes or less
Warm noodles with lots of vegetables are finished with a gentle taste that fits into your body. The supplement below also describes the arrangement of vegetables, but please try it with your favorite vegetables.
- Keywords for this recipe
- Plenty of vegetables
- Shiitake mushroom
- Green onions
How to make vegetable noodles
Vegetables can be in the refrigerator, but in this recipeCarrots, mushrooms, green onions, dried seaweedAre matched.
Cut the carrots into strips, slice the green onions diagonally, and cut the mushrooms into small pieces that are easy to eat.
* You can also use the dashi soup you like. Refer to not only bonito dashi but also the time-saving dashi stock, such as boiling water and boiling water.
Vegetable noodles recipe / how to make
Put 600 ml of dashi stock and vegetables in a pan and heat over medium heat (if there is a blue part of the green onion, add it later).
If it boiled, turn off the heat,Heat for 2-3 minutes and cook vegetables.
next,Seasoning A (1 and 1/2 tbsp soy sauce, 1 tbsp mirin, 1/3 tsp salt)Then, add the dried wakame seaweed and the green onion, if any, and quickly cook.
When the soup is seasoned, turn off the heat and boil somen in another pan at the time indicated on the bag.* It is recommended to put dried somen directly in the soup because it has a lot of salt and slime coming out of the noodles.
When somen is boiled, put somen into a pan (warm the juice until just before boiling).
Put somen in a pan and warm it until just before boiling again, then serve in a bowl. It’s also delicious if you sprinkle with chili pepper.
- As an arrangement of vegetables,Komatsuna, spinach, blue pods such as silk pods, root vegetables such as onions and radish, burdock, and other fried fishFor example, cut it into strips or pieces to make it easier to entangle with the noodles.
- You can also add grated ginger or squeezed ginger juice to make your body warm.