Description
A simple and comforting Japanese Udon Soup featuring a flavorful dashi kombu broth, seasoned with soy sauce, mirin, and sugar, served with tender udon noodles, fresh green onions, and nori strips. This easy-to-make dish can be prepared in just 25 minutes, perfect for a quick and satisfying meal.
Ingredients
Scale
Broth:
- 4 cups water
- 1 piece dashi kombu (dried kelp), about 4 inches
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Garnishes:
- 200 g udon noodles (fresh or dried)
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Soak the Kombu: In a medium pot, add the 4 cups of water and place the dashi kombu piece into the water. Let it soak for 10 minutes to extract the umami flavor gently into the water.
- Heat the Broth: Heat the pot over medium heat until the water is nearly boiling, but do not let it boil fully. Remove the kombu from the pot just before the water reaches boiling point to avoid bitterness.
- Season the Broth: Add 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar to the kombu broth. Stir well and let the broth simmer gently for 5 minutes to meld the flavors.
- Cook the Udon Noodles: Meanwhile, cook the udon noodles according to the package instructions—usually boiling for a few minutes. Drain the noodles and rinse them briefly under cold water to remove excess starch and stop the cooking process.
- Assemble and Serve: Place the cooked udon noodles into bowls, pour the hot broth over the noodles, and garnish with the thinly sliced green onions and nori strips. Serve immediately while hot.
Notes
- For a richer broth, consider adding bonito flakes after removing the kombu and simmering briefly, then strain before seasoning.
- Fresh udon noodles cook faster and have a better texture compared to dried ones.
- You can add protein like tofu, chicken, or shrimp for a heartier soup.
- Adjust soy sauce and mirin to taste if you prefer a saltier or sweeter broth.
- Use low-sodium soy sauce to reduce the salt content.
