Description
This traditional Japanese Udon Soup is a comforting and flavorful noodle dish featuring thick udon noodles in a delicate dashi-based broth seasoned with soy sauce, mirin, and a hint of sugar. Garnished with fresh green onions and nori strips, it’s a quick and easy meal perfect for any occasion.
Ingredients
Scale
Broth Ingredients
- 4 cups water
- 1 piece dashi kombu (dried kelp), about 4 inches
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Garnish
- 200 g udon noodles (fresh or dried)
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Soak Kombu: In a medium pot, soak the dashi kombu in 4 cups of water for 10 minutes to extract its flavor into the broth.
- Heat Broth: Place the pot over medium heat and heat until the water is nearly boiling. Remove and discard the kombu to prevent bitterness.
- Season Broth: Add soy sauce, mirin, and sugar to the pot. Stir well and let the broth simmer gently for 5 minutes to meld the flavors.
- Cook Noodles: Meanwhile, cook the udon noodles according to the package instructions until tender. Drain and rinse under cold water to stop cooking and remove excess starch.
- Assemble Soup: Divide the cooked noodles evenly between two bowls. Pour the hot seasoned broth over the noodles.
- Garnish and Serve: Top each bowl with thinly sliced green onions and nori strips. Serve immediately while hot for the best flavor.
Notes
- For a richer broth, you can add dried bonito flakes along with the kombu during soaking and strain before seasoning.
- If using dried udon, ensure you cook them thoroughly as per package instructions.
- Nori can be toasted briefly for enhanced flavor before using as garnish.
- Add protein such as tofu, chicken, or tempura for a heartier meal.
