Gomadashi udon is simply wheat noodles, fish sesame paste, a garnish and plenty of hot water. It is amazingly simple to prepare, as it was originally developed as a quick warm dish for fishermen coming back from the ocean. To satisfy our taste buds with a smaller amount of reduced-sodium version
gomadashi, I use a small amount of
dashi instead of hot water and add other goodies for overall umami enhancement and color to stimulate the appetite. This is one of Tom's recent favorites.
1 serving (with 150 g fresh low-sodium udon noodles):
575 calories; 22.6 g protein; 13.6 g fat; 87.9 g carbohydrate; 80.8 g net carbs; 460 mg sodium (with reduced-sodium gomadashi); 118 mg cholesterol; 7.1 g fiber
1 serving (without udon noodles):
191 calories; 12.8 g protein; 11.0 g fat; 11.6 g carbohydrate; 7.3 g net carbs; 450 mg sodium (with reduced-sodium gomadashi); 115 mg cholesterol; 4.3 g fiber
