Chef Ben‘s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life! This recipe is very quick & simple to make. Find it below!
Ingredients for Udon Broth
- 1 Gallon chicken stock
- 1 Gallon veal stock
- 2 Cups miso paste
- 2 Ounces sriracha sauce
Directions for Udon Broth
- Place all ingredients into a large pot and bring to a boil.
- Boil for 2 minutes and remove from heat, place into a plastic container label and store until needed.
Ingredients for Yakisoba Bowl
- 2 Cups Udon Broth
- 1 Packet Yakisoba noodles
- 1 Each light poached egg
- 2 Ounces wild mushrooms
- 1 Ounce pea sprouts
- 2 Teaspoons canola oil
- 3 Teaspoons Teriyaki sauce
Directions for Yakisoba Bowl
- In a hot wok, saute the mushroom, pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
- Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.
Connect with our November Chef of the Month
Instagram: @chefbendiaz
Catering Instagram: @cbdcuisine
Website: http://www.cbdcuisine.com/