Udon Noodle Soup with Shichimi Togarashi

Udon Noodle Soup with Shichimi Togarashi

BoTree’s Shichimi Togarashi is a traditional Japanese 7-spice blend with a warm, floral, and slightly spicy flavour. Developed in Edo (modern Tokyo) over 400 years ago, it remains a key part of Japanese cuisine, refined through generations of expert spice makers.

Method 

For Chicken Broth

  1. Simmer all the ingredients in a saucepan with enough water to cover for 3-4 hours.

For the Soup

  1. Add the broth to a saucepan along with the Shibanuma Soy Sauce and Red Boat Soy Sauce and bring to a boil.

  2. Add the udon noodle and cook for 2 mins

  3. Add the edamame.

To finish

  1. Top with coriander, spring onions, sprinkle BoTree Shichimi Togarashi on top and enjoy!

GET the spices
ingredients

For the chicken broth

Chicken Carcasss

Fleur de Sel

8 Black Kampot Peppercorns

A sprig of Rosemary

2 Celery Sticks

1 Carrot

1 Onion

For the soup

4 Ladles of Chicken Broth

2 tsp Shibanuma Soy Sauce

1 tsp Red Boat Fish Sauce

2 Packs of Udon Noodles

50g Edamame Beans

To top

2 Handfuls of Coriander

2 Spring Onions

2 tsp Shichimi Togarashi

BoTree PR team