Sumashi Jiru Recipe

Summary

MethodMain Ingredient

Ingredients

 Udon12 Ounce
 Chicken breast1 Large, skinned, boned and cut into thin strips
 Dashi stock5 Cup (80 tbs)
 Dried mushrooms6 , soaked in cold water for 30 minutes, drained and sliced
 Soy sauce2 Teaspoon
 Scallions2 , chopped
 Lemon rind strips6

Nutrition Facts

Serving size: Complete recipe

Calories 1693 Calories from Fat 174

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 3.2 g15.9%

Trans Fat 0.1 g

Cholesterol 142.1 mg

Sodium 3558.5 mg148.3%

Total Carbohydrates 269 g89.6%

Dietary Fiber 15.7 g62.8%

Sugars 3.8 g

Protein 112 g224.9%

Vitamin A 8.9% Vitamin C 146.1%

Calcium 16.6% Iron 17.9%

*Based on a 2000 Calorie diet

Directions

Cook the noodles in boiling salted water for 5 to 12 minutes, or until they are just tender.
Drain and keep hot.
Put the chicken meat strips into a large saucepan and pour over the dashi.
Bring to the boil, then reduce the heat to moderate.
Cook for 3 minutes.
Add the mushrooms and soy sauce and cook for a further 2 minutes.
Stir in the udon and return to the boil.
Cook for 1 minute, then remove the pan from the heat.
Pour the soup either into a large warmed tureen, or into six individual small soup bowls.
Garnish with spring onions (scallions) and lemon before serving.
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