The Musui enameled cast-iron pot comes with a lid that features a precision tight-fit seal, engineered to draw out the umami of the ingredients.

And they will look different from the dish shown in the pictures here and they’ll have a different texture. Add about 4 quarts of water to the pot. You simply need to throw them into the soup and they will be ready once heated through. In addition to keeping foods warm, the [WARM] mode also allows controlled ultra-low temperature (below boiling) cooking. I would recommend Vermicular’s Musui–Kamado to anyone who is a serious cook or needs a single cooking device to simplify their life.

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This chicken udon soup recipe is a simple and quick meal on chilly days. But the cast iron pot that sits inside of the heating element can be taken out and used on the stove like a regular pot. The classic udon soup consists of hearty udon noodles simmered in a light, flavorful broth with veggies and sliced, chicken. I follow your recipe to made homemade chicken stock, so I am going to use the chicken stock for this recipe. Add your udon noodles and cook according to the packages directions. Below are the differences between this recipe and most chicken udon soup recipes out there.

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Add the broth, mushrooms, white part of the green onion, and ginger. Let it cook from the bottom side only. I’m hoping to make this tonight. Turn to low heat. I always prefer to use extra-thick udon noodles in this dish. In my recipe, I used a different approach by searing the chicken and then briefly steam-roasting it in a 3-ingredient sauce. But if you do not wish to use it, you can skip it. This post is sponsored by Vermicular.

Add 1 and 1/3 cup water to a sauce pot and bring to a boil. It’s a very easy method, but the flavor of the chicken often falls flat. You didn’t state how much water should I add after putting 4 cups of the homemade chicken stock. I made this dish using the Vermicular Musui–Kamado. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Amount is based on available nutrient data. Simmer broth. After it is reduced, strain bones out and place the clear broth back in the pot. Udon Noodles with Asian Vegetables & Peanut Sauce Recipe ... Spicy Soba Noodles with Chicken in Peanut Sauce Recipe ... Udon Noodles with Lemon Grass Clam Broth Recipe, chicken udon soup | myrecipes | myrecipes, lemon-dill tilapia | myrecipes | myrecipes, Caramelized Onion Pretzel Rolls with Caraway Salt, Fried Potato Dumplings with Orange-Vanilla Sugar. To evenly cook napa cabbage, the best way is to separate the white thick part from the green part and cook them for different lengths of time. Delicious! Roast Duck and Mushroom Udon (Kamo Kinoko Udon) Recipe ... Asian Chicken, Noodle, and Vegetable Salad. Take a serving soup bowl, pile the noodles in between and pour the soup all over. I was lucky enough to receive one to test it out. Using homemade chicken broth or a high quality broth will help a lot too. Start browsing recipes right away or you could learn more about me here. Most chicken udon soup recipes boil the chicken in the soup or use leftover chicken as the topping. Cover and let it cook until the chicken thighs are cooked through, 5 minutes or so. I made a few substitutions, added thin sliced carrot, used shallot not green onion, green cabbage not nappa and maitake mushrooms not brown (as this is what I had on hand) Will definitely be making this again! If you would like to try Fortune Udon Noodles yourself, you can get a coupon by joining the noodle club at, You can also find JSL foods on social:@jslfoods #fortunenudonoodles, #cheftyaki  #udonsoups.

I hope you enjoy the dish! I used store bought stock and thought for sure I was compromising the dish, but the other ingredients deepened the flavor and added complexity.