🇯🇵 Japanese

Kabocha Pumpkin Udon

Name: Kabocha Pumpkin Udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, smashed Ginger; 2 tbsp Soy Sauce; 1.2 litres Stock or Broth; 200 g Noodles; 2 tbsp Mirin; handful Shiso Leaves; 500 g Kabocha Pumpkin; 1 litre Kombu Dashi; 300 g Udon Noodles

🇯🇵 Japanese

Broth-soaked noodles, tender kabocha pumpkin and fresh herbs layered bite by bite. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger3 cloves, smashed
Soy Sauce2 tbsp
Stock or Broth1.2 litres
Noodles200 g
Mirin2 tbsp
Shiso Leaveshandful
Kabocha Pumpkin500 g
Kombu Dashi1 litre
Udon Noodles300 g

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the kabocha pumpkin gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the kabocha pumpkin on top.
5
Finish with shiso leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: Kabocha Udon Winter Stew | The Vegan Test Kitchen · on YouTube