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Udon noodles with mussels in dashi broth
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By Su Scott
This is ready in no time at all, thanks to lots of shortcuts. The broth is delicately balanced with simple yet punchy seasoning
2 anchovy fillets in oil, finely chopped
1 tbsp mirin
½-1 tbsp soy sauce
400g pack cooked mussels
200g dried udon noodles
2 salad onions, green parts only, thinly sliced
1 pack crispy seaweed thins, crumbled
2 tsp crispy fried onions
¼-1/2 tsp pul biber
1. Put the dashi, 100ml water and the chopped anchovy fillets in a large pan. Bring to a gentle simmer and cook for 5 minutes. Add the mirin and season with soy sauce to taste. Add the cooked mussels and simmer for a further 5 minutes.
2. Meanwhile, cook the udon noodles according to pack instructions, drain and refresh with cold water. To serve, divide the noodles between 2 large bowls. Add the mussels and broth. Top with the sliced salad onions, crumbled seaweed thins, crispy fried onions and pul biber.
Typical values per serving:
This recipe was first published in Fri Jan 08 12:37:19 GMT 2021.