Volume VEasternJapanese
Inspired by: Kake udon
- Vata seasonOct – Dec in the north
- All year
Kake Udon with Kabocha & Ginger
NoodlesNoodle
- Serves
- 4
- Portion
- 1 bowl
- Time
- 25 min
- Texture
- Very soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Udon / wheat noodles (dry) | 4 portions frozen/fresh | 600 g | 3000 g | |
| Vegetable stock (no onion–garlic, home-made) | 5 cups kombu dashi | 1200 ml | 6000 ml | |
| Soy sauce / tamari (gluten-free) | 2 tbsp | 30 ml | 150 ml | |
| Brown-rice syrup / rice malt | 1 tbsp | 15 g | 75 g | |
| Pumpkin (kaddu) | thin wedges, simmered | 250 g | 1250 g | |
| Bok choy / pak choi | blanched | 150 g | 750 g | |
| Ginger, fresh | grated | 8 g | 40 g | |
| Sesame seeds (til) | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer pumpkin in a little dashi with soy until tender.
Step 2: Heat remaining dashi with soy and rice syrup.
Step 3: Warm udon in boiling water 1–2 minutes; drain.
Step 4: Bowl udon; add broth, pumpkin, bok choy, ginger and sesame.
Nutrition
Per serving, estimated
586kcal
Energy
17.7g
Protein
2.3g
Fat
121.4g
Carbohydrate
4.7g
Fibre
1.1g
Salt
Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromFish cake and tempura bits→Topumpkin and bok choy
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