Kake Udon (Udon Soup)
Udon Soup
Japan's most comforting noodle soup — thick, pillowy udon noodles served in a clear, delicate dashi broth seasoned simply with soy and mirin, topped with a sheet of nori, spring onion, a narutomaki fish cake and optionally a soft poached egg. Kansai style uses a lighter, more refined broth than Kantō.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Make dashi: soak konbu in cold water 30 minutes. Heat to 60°C; hold 20 minutes. Remove konbu. Bring to near-boil, add katsuobushi, steep 5 minutes; strain.
About 5 min
Tsuyu broth: combine dashi with usukuchi soy, mirin, salt and sugar. Heat to just below simmering. Taste — it should be savoury, subtly sweet and clear.
About 11 min
Cook udon noodles in boiling water until heated through (frozen) or according to packet (dried). Rinse briefly under cold water to remove surface starch, then immediately add to serving bowls.
About 11 min
Ladle the very hot broth generously over the noodles in each bowl.
About 11 min
Top each bowl with 2 slices of narutomaki, spring onion, a piece of nori and the optional onsen tamago.
About 11 min
Serve with togarashi on the side. Eat by slurping the noodles — slurping is not only acceptable in Japan, it aerates the noodles and is how they are meant to be eaten.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 18 g
- Carbs
- 68 g
- Fat
- 8 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 1200 mg
Contains: gluten, eggs, soy, fish
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Recipe by Boon Tools.