Description
A comforting and traditional Japanese Udon Soup featuring a flavorful kombu dashi broth seasoned with soy sauce, mirin, and sugar, served over chewy udon noodles and garnished with fresh green onions and nori strips. Perfect for a quick, warm meal that showcases authentic Japanese flavors.
Ingredients
Scale
Broth Ingredients
- 4 cups water
- 1 piece dashi kombu (dried kelp), about 4 inches
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Garnish
- 200 g udon noodles (fresh or dried)
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Soak Kombu: In a medium pot, soak the dashi kombu in 4 cups of water for 10 minutes to extract initial flavors and soften the kelp.
- Heat Broth: Place the pot over medium heat and warm the water until it is nearly boiling. Just before boiling, remove the kombu carefully to avoid bitterness.
- Season Broth: Add 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar to the pot. Stir gently and let the broth simmer for 5 minutes to blend the flavors.
- Cook Udon Noodles: Prepare the udon noodles according to the package instructions, usually boiling them until tender. Once done, drain and rinse under cold water to stop cooking and remove excess starch.
- Assemble Soup: Divide the cooked udon noodles evenly between two serving bowls. Pour the hot kombu broth over the noodles to warm them through.
- Garnish and Serve: Top each bowl of soup with the sliced green onions and nori strips. Serve immediately while hot for the best flavor and texture.
Notes
- Using fresh udon noodles will give a more authentic texture compared to dried.
- Do not let the broth boil vigorously after adding kombu to prevent bitterness.
- You can add other toppings like sliced fish cake, mushrooms, or boiled eggs for variety.
- Mirin adds a gentle sweetness and shine to the broth; substitute with a mix of sugar and sake if unavailable.
- For a vegetarian version, ensure your dashi kombu is not mixed with fish-based stock ingredients.
