Combo Recipe: Cold Oil Udon and Microwave Hot & Sour Soup
ID: be00a971...
This is a refreshing cold oil udon perfect for summer, featuring Mitsukan's 'Kaori no Kura Marushibori Yuzu' ponzu. It is a no-waste, satisfying meal that combines udon enriched with garlic and sesame oil with a simple hot & sour soup made in the microwave using leftover egg whites.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
In a bowl, mix ponzu, chicken bouillon, sugar, sesame oil, garlic, and seasonings, then chill the sauce in the refrigerator. → In a heat-resistant mug, combine shredded oyster mushrooms, water, chicken bouillon, ponzu, and the leftover egg white. Microwave at 600W for about 02:10 without covering, then finish the soup by adding green onions and chili oil. → Microwave the frozen udon, cool it thoroughly under running water and then in an ice bath to firm it up, and squeeze out the excess water tightly by hand. → Toss the udon in the chilled sauce, place the egg yolk in the center, and top with shichimi chili pepper (optional) to finish.
Cooking Steps
Brief Cooking Order
In a bowl, mix ponzu, chicken bouillon, sugar, sesame oil, garlic, and seasonings, then chill the sauce in the refrigerator. → In a heat-resistant mug, combine shredded oyster mushrooms, water, chicken bouillon, ponzu, and the leftover egg white. Microwave at 600W for about 02:10 without covering, then finish the soup by adding green onions and chili oil. → Microwave the frozen udon, cool it thoroughly under running water and then in an ice bath to firm it up, and squeeze out the excess water tightly by hand. → Toss the udon in the chilled sauce, place the egg yolk in the center, and top with shichimi chili pepper (optional) to finish.
Introduction
This is a refreshing cold oil udon perfect for summer, featuring Mitsukan's 'Kaori no Kura Marushibori Yuzu' ponzu. It is a no-waste, satisfying meal that combines udon enriched with garlic and sesame oil with a simple hot & sour soup made in the microwave using leftover egg whites.
Step 1
[Cold Oil Udon: Sauce preparation] In a bowl, combine ponzu (1.5 tbsp), chicken bouillon (0.5 tsp), sugar (0.5 tsp), salt (1 pinch, optional), sesame oil (1 tbsp), minced garlic (5g), and black pepper (to taste). Mix well and chill in the refrigerator.
Step 2
[Microwave Hot & Sour Soup] Shred the oyster mushrooms (30g) by hand and place into a deep, heat-resistant mug.
Step 3
Add water (180ml), chicken bouillon (0.5 tsp), ponzu (2 tsp), and the leftover egg white (1) to the mug. Stir gently to loosen the egg white.
Step 4
Heat in the microwave at 600W for about 02:10 without a lid (until the egg white sets softly).
Step 5
[Cold Oil Udon: Heating the noodles] Place the frozen udon (1 ball) in its bag on a heat-resistant plate and microwave at 500W for about 03:30–04:00.
Ingredients List
Important Notes
The refreshing acidity of the yuzu ponzu combined with the punch of garlic and sesame oil creates a refreshing yet addictive flavor profile similar to cold ramen (hiyashi chuka). 💡
Using the leftover egg white from the udon in the soup makes for a healthy side dish without wasting any ingredients. 🍳
Since ponzu contains both the umami of soy sauce and the acidity of citrus, it works perfectly as a base for authentic hot & sour soup when combined with chicken bouillon. ✨
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...