Chilled Tanuki Udon
- Total time
- 15 min
- Serves
- 1
- Cuisine
- Japanese
Ingredients
- 1/4 cup vegan mentsuyu (Japanese Noodle Soup Base)
- 1/4-1/3 cup water
- 1 portion frozen udon noodles (or dried)
- 1/2 tbsp dried wakame (sea weed), rehydrated
- 1/2 cup shelled edamame
- 1 scallion, sliced
- 1 thinly sliced Japanese cucumber
- 3 tbsp Agedama/Tenkasu (tempura bits)
- 2 grape tomatoes
- pickled ginger for garnish
- sesame seeds for garnish
Steps
- 1
Put the wakame into a small bowl with water and let it soak for 10 minutes or until rehydrated. Microwave shelled edamame for a few seconds until defrosted and then rinse with cold water. Thinly slice the cucumber into match stick sized pieces. Thinly slice the scallions. Cut grape tomatoes in halves (or quarters if using large tomatoes).
- 2
Bring a small pot of water to a boil and cook udon noodles according to the instructions. Drain and then place the noodles into a bowl with ice and water to chill.
- 3
Mix the soup base and water. Adjust the amount of water and soup base to your liking (keep it on the saltier side if adding in use cubes).
- 4
Add 2-3 ice cubes to the bottom of a bowl. Transfer the noodles into the bowl. Top with wakame, edamame, cucumber, tomatoes, agedama, scallions and pickled ginger. Pour over the soup base and enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal