Kake Udon - Basic Japanese Udon Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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The amount of broth this recipe makes is the bare minimum for 2 servings, so if you want more broth, you might want to adjust the recipe. Ingredients:
6 ounces udon noodles (or 2 servings) |
1 1/2 cups dashi (japanese fish stock) |
2 tablespoons mirin, plus |
1 teaspoon mirin |
2 tablespoons soy sauce |
1/4 teaspoon salt (optional) |
1 teaspoon fresh ginger, grated |
green onion, chopped |
fish cake, sliced (kamaboko) |
toasted sesame seeds |
tempura scraps (tenkasu) |
shichimi togarashi (japanese 7-spice pepper) |
Directions:
1. Heat a large pot of water for cooking the udon noodles.
2. Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
3. Cook the udon noodles according to the package instructions.
4. Divide drained, cooked udon into two large, deep serving bowls.
5. Top with grated ginger, chopped green onion, and fish cake slices (optional).
6. Pour in simmering broth to fill both bowls.
7. Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
8. Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.
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