Japanese 15 min

Japanese Udon Noodles in Broth (Kake Udon)

Name: Japanese Udon Noodles in Broth (Kake Udon)
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 portions fresh or frozen udon noodles; 4 cups dashi stock; 4 tablespoons soy sauce; 3 tablespoons mirin; 1 teaspoon sugar; 1/2 teaspoon salt; 4 tablespoons green onion, sliced; 1 teaspoon togarashi (Japanese 7-spice); Optional toppings: tempura bits (tenkasu), fish cake (kamaboko), raw egg

dairy-freecomfort-foodquickhealthyvegetarian

Ingredientsfor 2

320

Cal

10g

Protein

58g

Carbs

Fat

14 portions fresh or frozen udon noodles
24 cups dashi stock
34 tablespoons soy sauce
43 tablespoons mirin
51 teaspoon sugar
61/2 teaspoon salt
74 tablespoons green onion, sliced
81 teaspoon togarashi (Japanese 7-spice)
9Optional toppings: tempura bits (tenkasu), fish cake (kamaboko), raw egg

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Instructions

1
Bring dashi stock to a gentle simmer. Add soy sauce, mirin, sugar, and salt. Stir to combine and taste — the broth should be savory, slightly sweet, and golden. This simple combination is the backbone of countless Japanese noodle dishes.
2
If using frozen udon noodles, place them still frozen in boiling water and cook 3–4 minutes until thawed and heated through. Fresh udon needs only 2 minutes. Drain well.
3
Transfer cooked udon to warmed bowls. Ladle hot broth over the noodles — about 1.5 cups per bowl. The noodles should be submerged.
4
Top with sliced green onion and a sprinkle of togarashi. Add optional toppings: tempura bits for crunch, sliced kamaboko, or a raw egg that poaches in the hot broth. Serve immediately.