Get Cooking: Chicken Udon Noodle Soup And Steamed Fish In Teriyaki Sauce

yummy-soup

Chicken Udon Noodle Soup is a Japanese delicious dish made with udon noodles, chicken stock and healthy vegetables. Finger licking Steamed Fish In Teriyaki Sauce is made with Basa fish and cooking wine along with flavourful sauces. A chef from Hyatt Hyderabad has shared these two recipes

Chicken Udon Noodle Soup

Ingredients      

Qty

For the noodles

Udon noodles (blanched)        
Chicken stock                            
Carrots                                         
Chinese cabbage                      
Chicken bones                         
Water                                      
Ginger                                     
Onion                                       
Celery 

For the stock

Coriander sprigs                    
Carrots                              
Bok Choy                                
Shiitake mushroom

 

100 gm
150ml
50gm
10gm
50gm
200ml
10gm
5gm
5gm

 

5 gm
½ piece
50 gm
20 gm

Instructions:

  1. Make chicken stock by adding all the ingredients to cold water. Allow the stock to simmer until it reduces by half. Strain and set aside.
  2. Blanch the udon noodles for 8-10 minutes, then refresh them with cold water and set aside.
  3. Cut the carrots into different shapes, and blanch them along with the Bok Choy and mushroom.
  4. Place the blanched noodles in a soup bowl. Pour piping-hot stock over it, and add blanched vegetables.
  5. Garnish the soup with coriander sprigs. Serve hot.

Steamed Fish In Teriyaki Sauce

Ingredients      

Qty

Sake (cooking wine)                   
Mirin (sweet cooking wine)      
Sugar                                           
Kikkoman soy sauce                  
Basa                                          
Teriyaki sauce                          
Coriander                                  
Spring onion 

50 ml
50 ml
20 gm
50 ml
200 gm
150 ml
5 gm
4 gm

Instructions:

  1. Mix the cooking wine, sugar, spring onion, and soy and teriyaki sauces. Cook on low flame for 10 minutes.
  2. Steam the basa for 8-10 minutes and plate. Pour hot teriyaki sauce over it.
  3. Garnish with coriander and serve with steamed rice.