Creamy Truffled Broth with Inaniwa Udon

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)

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Inaniwa Udon	1 pc
Cabbage	to taste
Truffle Paste	2 tsp
Homemade Chicken Stock	400ml
Heavy Cream	100ml
Sea Salt	1 pinch
Frozen Dumplings	6 pcs

Steps

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1. Use your favorite vegetables (such as carrots, onions, celery, corn, etc.) and chicken bones. Add enough water to just cover the ingredients, bring to a boil, then reduce the heat to a low simmer for 1.5 hours. Finally, season with salt to taste.

1. For a quick and easy version: Mix 200 ml of water with 200 ml of store-bought chicken broth.

2. Shred the cabbage and wash it thoroughly.

3. Over medium heat, bring the broth to a boil. Add the Inaniwa udon, and cook for 1 minute until separated. Then, remove and set aside.

4. After removing the udon, add the light cream and shredded cabbage. Cook for 1 minute and 30 seconds, then turn off the heat.

5. After turning off the heat, add 1 teaspoon of black truffle paste and mix well.

6. Brush a layer of oil on a skillet and place the dumplings in it. Pan-fry over medium heat for 2 minutes. Add enough water to just cover the surface of the skillet, cover with a lid, and steam until most of the water has evaporated.

7. Finally, plate the udon noodles and top with the cabbage and creamy soup base. Add more black truffle sauce on top, and it’s ready to serve!