Breakfast Udon Recipe - NYT Cooking
This bowl of udon is inspired by the delicate noodle dishes often served as the first meal of the day in Japan A light, savory broth of dashi, soy sauce and mirin provides a gentle kickstart to your morning Dashi, a simple seaweed-based stock, is foundational to many Japanese dishes, bolstering the umami flavors of the ingredients and providing balance to the overall dish
This bowl of udon is inspired by the delicate noodle dishes often served as the first meal of the day in Japan. A light, savory broth of dashi, soy sauce and mirin provides a gentle kickstart to your morning. Dashi, a simple seaweed-based stock, is foundational to many Japanese dishes, bolstering the umami flavors of the ingredients and providing balance to the overall dish. If you have 10 minutes and a piece of dried kombu in your pantry, make a quick kombu dashi (see Tip), but in a pinch, a lightly seasoned vegetable stock works, too. The jammy seven-minute egg and wilted spinach are enough to make this dish feel substantial, though you could also add slices of pan-fried tofu, tempura vegetable, seaweed or other hearty toppings to transform this into a complete weeknight dinner.
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Babe wake up, a new Eric Kim recipe just dropped #nytcooking
Niku Udon (Japanese Beef Noodle Soup) Recipe - NYT Cooking
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Breakfast Udon Recipe - NYT Cooking
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Breakfast Udon Recipe - NYT Cooking
Simple Sautéed Greens
Udon, Innovated for Your Pleasure - The New York Times
Niku Udon (Japanese Beef Noodle Soup) Recipe - NYT Cooking
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Yaki Udon Recipe - NYT Cooking
