in Japan, Soup Recipes

Udon – noodle soup

updated

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Ingredients for 2 servings:

  • 4 servings of noodles (udon noodles)
  • ½ surimi, Japanese kamaboko
  • 10 g spring onion(s), thin
  • 1.2 liters of dashi
  • 4 tbsp mirin
  • 5 tbsp soy sauce
  • 0.4 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Japanese noodle soup

Cut the kamaboko into approximately 5mm wide slices. Remove the roots from the spring onions and slice the spring onions diagonally into thin pieces. Place the dashi in a pot and bring to a boil over medium heat. Add the mirin and soy sauce. Season with salt, bring back to a boil, and then remove from the heat. Fill a pot generously with water and bring to a boil. When the water boils, add the udon noodles and cook while stirring (e.g., with chopsticks). Once the water has returned to a boil, pour the udon noodles into a colander and let drain. Place the noodles in small bowls, top with the kamaboko and spring onions, and pour over the broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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