Udo Soup
Traditional Japanese udo plant soup.
10 minutes+
7kcal
0.7g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the udo into 3 cm (1 in) lengths, peel, thinly slice and soak in vinegar water.
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Soak the wakame in water to soften. Remove and slice into edible size pieces.
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Boil (A) in a pot. Add some salt, along with udo and wakame. Immediately after, pour in the soy sauce and turn off the heat. Serve in a small bowl and garnish with kinome.
Cooking Basics
Udo plant - removing excess starch
Cut the udo plant into the desired length, peel the skin thickly, and soak in vinegared water for about 5 minutes to remove excess starch. For the vinegared water, use about 1/2 tsp of vinegar for 1 cup of water.
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