Homemade Udon Noodle Soup

Ingredients

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake (optional) 1 tablespoon sake (optional)
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 4 pieces of tempura (shrimp or vegetable) 4 pieces of tempura (shrimp or vegetable)
• 4 slices of kamaboko (fish cake) 4 slices of kamaboko (fish cake)
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• Optional toppings: sliced boiled egg, sliced mushrooms, sliced tofu Optional toppings: sliced boiled egg, sliced mushrooms, sliced tofu

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 75g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, bring the dashi stock to a simmer over medium heat.
3. 3.
   Add the soy sauce, mirin, sake (if using), and sugar to the pot. Stir well to combine.
4. 4.
   Allow the broth to simmer for 5 minutes to allow the flavors to meld together.
5. 5.
   Divide the cooked udon noodles among serving bowls.
6. 6.
   Ladle the hot broth over the noodles, ensuring each bowl has an equal amount of broth.
7. 7.
   Garnish each bowl with sliced green onions, tempura, kamaboko, and nori.
8. 8.
   Serve the Udon Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Udon noodles — If using store-bought udon noodles, follow the package instructions for cooking time. Be careful not to overcook them as they can become mushy.
• Dashi stock — If you cannot find dashi stock, you can substitute it with vegetable broth or chicken broth for a slightly different flavor profile.
• Tempura — You can make your own tempura by dipping vegetables or shrimp in a light batter and frying them until crispy. Alternatively, store-bought tempura can be used for convenience.

Tips & Tricks

• For added flavor, you can add a small piece of kombu (dried kelp) to the broth while simmering.
• Customize your toppings by adding sliced boiled eggs, mushrooms, or tofu to the soup.
• If you prefer a spicier soup, add a drizzle of chili oil or sprinkle some shichimi togarashi (Japanese seven spice) on top.
• To make the dish more filling, you can add cooked chicken, beef, or seafood to the soup.
• Leftover udon noodle soup can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Udon Noodle Soup hot in individual bowls. It is best enjoyed with chopsticks and a spoon to savor the noodles and broth together. Provide additional soy sauce and chili oil on the side for those who prefer stronger flavors.

Presentation advice

When serving Udon Noodle Soup, ensure that the noodles are evenly distributed in each bowl and that the toppings are arranged attractively on top. Sprinkle some sliced green onions and nori on the surface for an added visual appeal. Serve the soup in traditional Japanese bowls for an authentic touch.