Udon Soup

Name: Udon Soup
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 l Water; 10g Dried Kombu, kelp; 20g Katsuobushi, bonito flakes; 400g Udon Noodles, fresh (or 200 g dried); 3 tbsp Usukuchi Soy Sauce, light-colored Japanese soy sauce; 2 tbsp Mirin; 1/2 tsp Salt; 2 Scallions, thinly sliced; 8 slices of Kamaboko (蒲鉾), fish cake, thinly sliced; 1/3 cups Tenkasu, tempura bits; Some Shichimi Togarashi, to taste

This simple udon soup delivers a warm, umami-rich broth and pillowy noodles for a soothing, satisfying bowl. Ready in under 30 minutes, it’s finished with bright scallions, tender fish cake, crunchy tempura bits and a hit of spice for contrast.

This simple udon soup delivers a warm, umami-rich broth and pillowy noodles for a soothing, satisfying bowl. Ready in under 30 min... Show more

Traditional Japanese Recipe

Health Grade

D+ · Occasional

Rating

4.3

Time

45 min

Price

1,75 €

Calories

858 kcal

easy

one pot

low fat

low sugar

Method

Slice toppings

Thinly slice the Scallion and the Kamaboko, then keep them ready for topping the soup. Wipe the knife clean between kamaboko slices if the fish cake starts to stick, so the pieces stay neat.

Make dashi

Combine the Water and Dried Kombu in a medium pot and let it sit for 20 minutes so the kombu can slowly flavor the water. Set the pot over medium heat and warm it gently until small bubbles appear at the edge; remove the kombu before it boils, add the Katsuobushi, and simmer for 1 minute. Turn off the heat, let the flakes steep for 3 minutes, then strain the stock into a clean bowl or pot.

Season broth

Return the strained stock to the pot and stir in the Usukuchi Soy Sauce, Mirin, and Salt. Warm the broth over medium heat just until the salt dissolves and the flavor tastes lightly seasoned, then keep it hot while you cook the noodles.

Cook udon

Bring a large pot of water to a boil and cook the Udon Noodles until just tender and springy, following the package timing for fresh or dried noodles. Drain them well so they don’t water down the broth.

Finish bowls

Divide the noodles between two bowls, ladle the hot broth over the top, and finish each bowl with the Scallion, Kamaboko, Tenkasu, and a pinch of Shichimi Togarashi to taste. Serve right away while everything is steaming hot.