1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
1. In a cooking pot, add 500g water and bring it to a boil.
2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
5. You can brown the pork with a kitchen torch if you have one (optional).
6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.
Now we put it all together :
8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.
If it is difficult to get those noodles, then use "Barilla Capellini No. 1". While cooking them, just add 1 tbsp of baking soda in the boiling water (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)
1. Prepare the meat : In a large stockpot, place the chicken (or the pork) and green parts of leek (optional). Fill with enough water (at least 900ml) to cover the meat, bring to a boil and then reduce the heat to low. Cover the pot and simmer for about 15 to 20 mins (depending on the thickness of the meat chunks), make sure the meat is well cooked. You can add water in the process if necessary.
2. Remove the meat from the water and drain, then slice it thinly. Keep the water in which you boiled the chicken (or pork) to make the soup - you'll need about 800ml or more. Set aside both.
NOTE : If you use pork, you should now fry it with 1 tbsp sesame oil until light brown. It will taste better.
3. In a cooking pot, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add leek and fry until wilted. Add sesame paste and white miso, continue cooking for about 2 minutes, stirring constantly. Add the water from step #2 and soy milk.
4. Once it boils, add the ingredient A to season the soup and simmer for about 5 to 10 minutes.
Now we fix it all together :
5. Boil the noodles according to the package directions, drain the noodles very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with the meat slices.
1. Heat 1L of soy milk to 80 degrees in a large pot. Meanwhile put Nigari in a microwave-safe small bowl and add water. Microwave for about 10 seconds to dissolve nigari. Set aside. Once the temperature of the soymilk reaches 80 degrees, remove it from heat.
2. Add the nigari (coagulant) mixture to the soy milk. Stir gently 2 or 3 times (no more) and let it sit for about 20 mins.
3. Line a tofu press mold with a clean cotton napkin(cloth) and set it over a plate or in the kitchen sink. Transfer the tofu mixture into a mold lined with a cloth. Fold the fabric and put weight down on the top of tofu mixture to press out the liquid. Keep it there for about 20 to 30 mins.
4. Remove the tofu from the mold and soak in the clean water for about 1h to mask the bitter taste of nigari.
Serve as it is, or in a miso soup, or any other...!