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Japanese udon soup

Japanese Udon Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Japanese
Servings 1

Equipment

  • Medium saucepan
  • Strainer
  • Knife and Cutting Board
  • Ladle
  • Soup bowls

Ingredients
  

For the broth

  • 4 cups dashi Japanese soup stock
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • ½ teaspoon sugar
  • ½ teaspoon salt

For the soup

  • 10 oz fresh or frozen udon noodles
  • 4 oz chicken thinly sliced (or tofu for a vegetarian option)
  • ½ cup mushrooms shiitake or enoki
  • 1 small carrot julienned
  • ½ cup bok choy or spinach
  • 1 soft-boiled egg optional
  • 2 green onions thinly sliced
  • ½ teaspoon sesame seeds
  • ½ teaspoon chili flakes optional

Instructions
 

Prepare the broth

  1. In a saucepan over medium heat, combine dashi, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle simmer, allowing the flavors to meld.

Cook the udon noodles

  1. If using fresh noodles, boil them for about 2 minutes. If using frozen, cook according to package instructions. Drain and set aside.

Cook the protein and vegetables

  1. Add sliced chicken (or tofu) to the broth and simmer until cooked through, about 5 minutes. Then, add mushrooms, carrots, and bok choy. Simmer for another 2 minutes.
    simmering dashi broth

Assemble the soup

  1. Divide the cooked udon noodles between two bowls. Ladle the hot broth and toppings over the noodles.

Garnish and serve

  1. Top with a soft-boiled egg, green onions, sesame seeds, and chili flakes if desired. Serve hot and enjoy your homemade udon noodles recipe!