Mentaiko and Soy Milk Udon 明太子豆乳烏龍麵

Soy milk, not just for breakfast, not just for coffee. Let's make it into something savory this time, with udon and mentaiko fish roe.

Mentaiko and soy milk udon 明太子豆乳烏龍麵 -

Ingredients (for 2)?

• 3 to 4 packs instant udon
• 2 cups soy milk
• 1/3 cup triple concentrated tsuyu
• 1/4 cup grated aged Parmigiano Reggiano
• 3 tablespoons mentaiko 
• 1 1/2 tablespoons unsalted butter
• Some chopped scallion
• Some black pepper

How?

Remove mentaiko from its thin sac and set aside for later use. Grate the cheese. Destem and chop the scallion. Cook the instant udon according to package instruction, drain well and transfer to serving bowls.

Take a medium soup pot, mix in 2 cups of soy milk, 1/3 cup of tsuyu, 1/4 cup of grated cheese, 2 tablespoons of mentaiko, and also melt in 1/ 12 tablespoons of unsalted butter. Whisk till fully combined. 

Scoop the soy milk soup to each udon serving and top with remaining mentaiko. Sprinkle some black pepper over and garnish with chopped scallion.

Such a heart-warming soup, especially when added with butter, further rounded out all the flavors, also smooth out all the possible edges. 

Please enjoy immediately, once cools down, a thin layer of bean curd skin will start to form on the surface, so go ahead and devour it right away!


Extended reading:

• Black yakiudon (焼きうどん)