I wanted to make an udon soup dish and when I read that I need dashi I thought, don’t I still have some instant soup packages from one of my kokorocares.com deliveries left in the shelf? I pulled out the pack of Kyushu Dashi Hot Pot Soup from my winter box and when I red the ingredients list (flying fish, bonito flakes, shrimp and obviously more) I instantly changed my mind. No more simple udon soup but hot pot it was!
I got my induction cooker for the table out, put the four packs of concentrated soup base in a saucepan with the right amount of water and heated that up.
Of course I also got out a range of things to put in there and had prepared them:
🥢 Napa cabbage, the top of the head in one piece 😅
🥢 May turnip, sliced thinly
🥢 Carrot, cut into “flowers”
🥢 Spring onion, in 4 cm pieces
🥢 Spinach, chiffoned, to be used like a topping
🥢 Shimeji mushrooms, roughly separated
🥢 Smoked tofu with almonds, sliced
🥢 Thin pork meat rolls (from Spain!)
🥢 Chinese dumplings with tasty fillings
Yes, there were also udon noodles, and I decided to make this a little more Chinese by adding a punchy dipping sauce with sesame oil, soy sauce, vinegar and chilli pul biber.
I think the whole affair cooked for about ten minutes and by that time it was perfect so I turned the temperature down and called the family.
I don’t know how but this was sooooo good and so perfect on a cold almost wintery day! I really think it was the absolutely delicious soup base that made this, we finished it all in one setting. (I remember having a flying fish based soup product from Kokorocares before and I loved that too.) But I also have to give a honorary mention to the May turnip which was exquisite and the Spanish pork that had a great taste.
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