Truffle lovers, don’t miss this! Creamy udon noodles in a rich black truffle cream sauce—it’s a flavour sensation that’s truly unforgettable.
BigBoy has a habit of saving vegetable scraps, like broccoli stems, carrot tops, cabbage cores, corn cobs, celery ends, and chicken bones after the meat has been removed. I keep these scraps in a freezer bag and stores them in the fridge. When I have accumulated enough, I make vegetable broth from them. Don't underestimate these scraps— they still produce a wonderfully rich broth. For this recipe, the broth is made from these saved vegetable scraps. Of course, if you don't save vegetable scraps, you can use store-bought vegetable broth or chicken stock. The remaining steps and methods follow exactly as shown in the video.
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Ingredients (serve 1)
Inaniwa Udon | 1 pc |
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Cabbage | to taste |
Truffle Paste | 2 tsp |
Homemade Chicken Stock | 400ml |
Heavy Cream | 100ml |
Sea Salt | 1 pinch |
Frozen Dumplings | 6 pcs |