Description
A comforting and traditional Japanese Udon Soup featuring a delicate dashi broth infused with kombu, seasoned with soy sauce, mirin, and sugar, served over tender udon noodles and garnished with fresh green onions and nori strips. Ready in just 25 minutes, this recipe offers a simple yet satisfying meal perfect for any day.
Ingredients
Scale
Broth
- 4 cups water
- 1 piece dashi kombu (dried kelp), about 4 inches
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Garnishes
- 200 g udon noodles (fresh or dried)
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Prepare the dashi kombu: In a medium pot, soak the dashi kombu in 4 cups of water for 10 minutes to extract flavor gently.
- Heat the broth: Place the pot over medium heat and warm until the water is nearly boiling, then carefully remove the kombu to avoid bitterness.
- Season the broth: Add soy sauce, mirin, and sugar to the broth. Stir well and let it simmer gently for 5 minutes to meld the flavors.
- Cook the udon noodles: Prepare the udon noodles according to package instructions, which usually involves boiling them until tender. Drain and rinse the noodles under cold water to stop cooking and remove excess starch.
- Assemble the soup: Divide the cooked noodles evenly between two serving bowls and ladle the hot seasoned broth over them.
- Garnish and serve: Top the soup with thinly sliced green onions and strips of nori. Serve immediately to enjoy the fresh, comforting flavors.
Notes
- For a richer broth, you can add bonito flakes (katsuobushi) after removing the kombu and strain before adding seasoning.
- If using dried udon noodles, cooking times may vary; follow package instructions carefully.
- Mirin can be substituted with a combination of sake and sugar if unavailable.
- Use fresh green onions for the best flavor and texture in garnishing.
- This soup is best served immediately to maintain the noodles’ texture and broth warmth.
