Description
This traditional Japanese Udon Soup is a comforting and flavorful dish featuring a delicate kombu dashi broth seasoned with soy sauce, mirin, and a hint of sweetness from sugar. Served with soft udon noodles and topped with fresh green onions and nori strips, this soup is perfect for a quick and satisfying meal.
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
Main Ingredients
- 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 flavor gradually, creating a rich dashi base.
- Heat the Broth: Place the pot over medium heat and warm the water until just before boiling point. Remove the kombu before the water boils to avoid bitterness.
- Season the Broth: Add soy sauce, mirin, and sugar to the pot. Stir well and allow the broth to simmer gently for 5 minutes, letting the flavors meld together.
- Cook Udon Noodles: Cook the udon noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and remove excess starch.
- Assemble the Soup: Divide the cooked udon noodles evenly between two bowls. Pour the hot seasoned broth over the noodles to warm them through.
- Garnish and Serve: Top each bowl with sliced green onions and strips of nori. Serve immediately while hot for the best taste.
Notes
- Use fresh udon noodles for a softer texture, or dried ones for convenience.
- Do not boil kombu to prevent a bitter taste; remove it once the water nears boiling.
- Add toppings of your choice such as mushrooms, tofu, or boiled eggs to enrich the soup.
- Mirin adds sweetness and shine to the broth, substitute with a small amount of sugar and sake if unavailable.
- For a stronger umami flavor, you may add bonito flakes after removing kombu, then strain the broth.
