Gomoku Udon Noodle Soup (Elementary School Portion)
五目うどん · Gomoku Udon
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Gomoku means "five items" and is the Japanese way of saying "a little of everything" - here, pork, aburaage (fried tofu pouch), carrot, onion and spinach all simmered together in a light dashi soup and poured over udon. The broth is seasoned only with mirin, soy sauce and a pinch of salt, so it stays mild enough for children while the pork and aburaage give it plenty of savory depth. Udon is one of the surest hits at school lunch: the noodles are soft, slippery and fun to eat, and the vegetables slip in almost unnoticed. Breaking the dried noodles into thirds before boiling makes them short enough for kids to manage with a spoon or chopsticks.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 52.5 gdried udon noodles
- 12 gcarrot
- 21 gonion
- 22.5 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 4.2 gaburaage (fried tofu pouch)Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- 18 gspinach
Seasonings
- 210 mldashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 3 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 3 gsoy sauce
- 0.4 gsalt
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- aburaage (fried tofu pouch) (油揚げ)
- Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Directions
- 1
Break the dried udon noodles into thirds and boil them. Rinse under running water to wash off the salt from the noodles.
- 2
Cut the carrot into short matchsticks, slice the onion thinly and cut the slices in half, and cut the pork into 1-2 cm wide pieces. Pour boiling water over the aburaage to remove excess oil, then cut it into short thin strips. Cut the spinach into 2 cm lengths and boil it.
- 3
Put the dashi stock, carrot and onion in a pot and bring to a boil, then add the pork and aburaage and simmer. Once the vegetables are cooked through, add the seasonings and simmer a little longer.
- 4
Place the noodles in bowls, pour the soup from step 3 over them, and top with the boiled spinach.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 261 kcal | 522 kcal | 261 kcal |
| Protein | 11.9 g | 23.7 g | 11.9 g |
| Fat | 4.4 g | 8.7 g | 4.4 g |
| Carbohydrates | 43.5 g | 87 g | 43.5 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 3.3 g | 6.6 g | 3.3 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 487.5 mg | 975 mg | 487.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 261 kcal | 11.9 g | 4.4 g | 43.5 g | 2.3 g | 3.3 g | 46.5 mg | 0.9 mg | 487.5 mg |
| 1 adult serving | 522 kcal | 23.7 g | 8.7 g | 87 g | 4.5 g | 6.6 g | 93 mg | 1.8 mg | 975 mg |
Values are per serving (1.5× the Japanese elementary-school portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
