Authentic Udon Noodles
Classic Japanese udon noodles served in a savory dashi broth with toppings.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 200g dried udon noodles
- 4 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
- 2 boiled eggs, halved
- 1/2 cup sliced kamaboko (fish cake)
- 1 tsp grated ginger
Nutrition Facts
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Instructions
Prepare the dashi broth: In a pot, heat the dashi stock over medium heat. Add soy sauce, mirin, and sugar. Stir well and let it simmer for 5 minutes.
Cook the udon noodles: Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions (usually 8-10 minutes). Drain and rinse under cold water to remove excess starch.
Assemble the bowls: Divide the cooked udon noodles between two serving bowls.
Pour the hot dashi broth over the noodles in each bowl.
Add toppings: Place kamaboko slices, boiled egg halves, and nori strips on top of the noodles.
Garnish with sliced green onions and grated ginger. Serve immediately while hot.
Chef's Tips
- Dashi Tip: For vegetarian version, use kombu (kelp) dashi instead of traditional bonito flake dashi.
- Noodle Texture: For chewier noodles, rinse them under cold water after cooking and then dip briefly in hot water before serving.
- Toppings Variation: Add tempura, sliced chicken, or mushrooms for extra flavor and texture.
- Storage: Cooked udon noodles can be stored in an airtight container in the fridge for 2-3 days.
- Quick Broth: If short on time, use instant dashi powder mixed with hot water.
