japanese

Sansai Udon in Mushroom Dashi with Tempura Crumbs

Name: Sansai Udon in Mushroom Dashi with Tempura Crumbs
Yield: 1 serving
Cuisine: japanese
Ingredients: 250 g cooked udon noodles; 350 g dashi stock; 100 g shiitake mushrooms sliced; 90 g sansai mountain vegetable mix drained; 18 g soy sauce; 15 g mirin; 15 g scallions sliced; 35 g tempura crumbs; 5 g toasted sesame oil

This simmered dish pairs cooked udon noodles with dashi stock, shiitake mushrooms sliced and sansai mountain vegetable mix drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

21 g Protein

104 g Carbohydrates

17 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g cooked udon noodles 318 kcal
350g dashi stock 21 kcal
100g shiitake mushrooms sliced 22 kcal
90g sansai mountain vegetable mix drained 23 kcal
18g soy sauce 13 kcal
15g mirin 36 kcal
15g scallions sliced 5 kcal
35g tempura crumbs 175 kcal
5g toasted sesame oil 44 kcal

Cooking instructions

dashi stocksoy saucemirin
Make the broth: in a small pot, heat dashi stock, soy sauce, and mirin until gently simmering.
shiitake mushrooms sliced
Add shiitake mushrooms and simmer 3-4 minutes until tender.
cooked udon noodles
Cook udon noodles according to package directions; drain and rinse briefly to remove excess starch.
cooked udon noodles
Warm the rinsed udon in the simmering broth for 30-60 seconds.
sansai mountain vegetable mix drainedscallions slicedtempura crumbs
Top with sansai (mountain vegetables) and scallions; sprinkle with tempura crumbs just before serving for crunch.