Look at this delicious udon noodle !! Nobody’s eating this, so it’s my turn !!!! ....... #repost@sncxkitchen
UDON IN COLD BEETROOT KOMBU BROTH
It’s summer & foods that provide much needed reprieve are cold foods. While I normall reserve broths for colder months, I like having them even in hot weather. The only difference this time is that the broth is chilled. This basic broth is made by boiling golden beet root, Korean radish, onion, dried green onion roots, kombu, carrot, dried mushroom stems & water. It is then seasoned w/ mirin, mushroom seasoning, salt & pepper. Once the broth has cooled & chilled, it can be served w/ noodles of your choice & topped w/ your favorite toppings.Do you like having noodles in chilled broths?Have a great day my friends!
RECIPE ➡️ 🔷GOLDEN BEETROOT KOMBU BROTH🔶Main Ingredients🔸8 inches dashi kombu/kelp🔸9 cups water🔸10–12 dried green onion root (can be. replaced w/ fresh green onion)🔸½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)🔸2 carrots (peeled & roughly chopped)🔸½ medium/2 cups Korean radis🔸1 medium onion (peeled & roughly chopped)🔸3 golden beetroot (peeled & roughly chopped) 🔶Seasoning🔸3 tbsp mirin @kikkomanusa🔸2 tsp mushroom seasoning
🔸salt & pepper to taste ▪️Steps▫️Place all main ingredients in a large pot and bring to a boil.▫️Once it starts boiling, reduce the heat to medium low. ▫️Close the lid to the pot & simmer for 30 mins ensuring that the water level stays at 9 cups. Add more water during the simmering process if necessary.▫️After 30 mins, add seasoning ingredients adjusting salt & pepper to taste. Continue simmering for another 20 mins.▫️After 20 mins, turn off the heat and remove the solids from the broth.▫️Cool & chill the broth. .....