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Piping Hot Udon Noodle Hot Pot
Piping Hot Udon Noodle Hot Pot

Before you jump to Piping Hot Udon Noodle Hot Pot recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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Just about the most popular treats is low fat yogurt. Occasionally people elect to eat yogurt over a balanced lunch which is not the right idea. As a treat, however, yogurt is one of the best things you’ll be able to reach for. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is very easy for the human body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar consumption without reducing the taste of your snack.

A large selection of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to piping hot udon noodle hot pot recipe. To make piping hot udon noodle hot pot you need 20 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Piping Hot Udon Noodle Hot Pot:
  1. Take servings Cooked udon noodles
  2. You need Shrimp tempura (store-bought)
  3. You need Kamaboko
  4. You need Dried shiitake mushroom
  5. Provide Datemaki tamago
  6. Take bunches Spinach
  7. You need Japanese leek
  8. You need pieces Cooked bamboo shoots in brine
  9. Prepare Fu
  10. Use Eggs
  11. Use Water
  12. Take Soy sauce
  13. You need Sugar
  14. Get Mirin
  15. Provide Sake
  16. Use Bonito-based dashi stock granules
  17. Prepare Kombu-based dashi stock granules
  18. Provide ★Soy sauce
  19. Prepare ★Sugar
  20. Take ★Soaking liquid from shiitake mushrooms
Steps to make Piping Hot Udon Noodle Hot Pot:
  1. Dip the wheat gluten in water and firmly squeeze to drain the excess water.
  2. Rehydrate the mushrooms.
  3. Place the shiitake, bamboo, and wheat gluten in a pot. Add a bit of the liquid used to soak the mushrooms, then add the ★ ingredients.
  4. Boil the spinach, rinse with cold water, wring out excess water, then cut into 5cm lengths.
  5. Cut the leek diagonally into 1cm pieces.
  6. Put all of the water and ingredients in an earthenware pot and bring to a boil. Once it boils, add the udon.
  7. Once it comes to a boil again, turn off the heat, add the other ingredients, break an egg into the pot, then cover with a lid.
  8. Let sit for 5 minutes (or to desired finish) and it's done.

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