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Gluten Udon Soup
  • Udon are thick Japanese noodles made with wheat flour
  • Availability: year-round, often sold frozen especially in Japanese groceries
  • Appearance: thick white noodles
  • Flavor: mild
  • Trivia: brought to Japan from China over 1,000 years ago

2 packages of frozen udon noodles
4 slices of Japanese fish cake (generally found frozen), sliced
2 thick slices of roast pork (about 1/3 pound from the deli)
2 tablespoons of nori (roasted) seaweed, julienned
2 tablespoons of diced scallions
4 fresh shitake mushrooms, sliced, stems discarded and sliced
3 cups of chicken stock


Once the ingredients are sliced and diced, bring the chicken stock to a boil.

To the broth, add the steamed fish cake slices, noodles and mushrooms and simmer for a minute or two. Then, remove from the heat.

Use tongs to put the noodles in 2 bowls. Top with the fish cake and mushrooms. Pour in the chicken stock and finish by adding the pork, nori and scallions.

Serves 2.


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