Udon Noodle Soup (うどん): A Warm and Wholesome Japanese Delight!

This traditional Udon Noodle Soup which is also known as Kake Udon or Su Udon is centered around simplicity. It’s a bowl of real comfort, with thick, chewy noodles with a delicate umami broth. For a vegan-friendly meal, enjoy this hot udon noodle soup as is, or add tempura, fish cakes, tofu, or vegetables for a heartier lunch or dinner. You have the option of utilizing store-bought udon noodle soup base for a quicker alternative to my homemade dashi-based broth.

Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

 

Udon Noodle Soup (うどん) Ingredients:

  • Udon Noodles, 2 servings

For Homemade Udon Broth

  • 1 tbsp mirin
  • 2 1/3 cups Japanese soup stock (dashi)
  • 1 tsp sugar
  • 1 ½ tbsp soy sauce
  • ¼ tsp Diamon crystal kosher salt

For Toppings

  • Shichimi togarashi
  • 1 chopped scallion/onion

 

Instructions:

  1. To make Udon Broth: Take medium sized saucepan and add sugar, dashi, salt, mirin and soy sauce in it.
  2. Let the broth boil and bring it to a gentle simmer. When the broth is simmering turn off the stove and cover the saucepan with a lid. Place the saucepan aside.
  3. To cook noodles: Take a large pot add water to it and bring the water to the boil. When the water is fully boiling add Udon Noodles and cook them according to instructions given on the packet. To have fresh homemade Udon untangle and separate the strands of noodles with your hands and then cook them for ten mins.
  4. Stir the noodles in the pot with the help of chopsticks so that they do not stick at the bottom.
  5. When the noodles are cooked drain out the water using colander them cool them under cold running water.
  6. Rinse the noodles well in cold running water so that the starch is removed and have a firm texture. Then warm up the noodles next by switching to hot running water.
  7. To serve: In separate bowls, dish out the heated Udon Noodles. Add the shichimi togarashi and sliced green onions on top of the heated broth before serving the noodles. You can top it with tempura, meat, fish cakes as well as toasted mochi, tofu, inari age, vegetables, etc. for a heartier lunch or dinner.

Nutritional values:

Calories: 271 kcal, Carbs: 54g, Fats: 1g, Protein: 8g

Frequently Asked Questions:

Q: Are Udon Noodles gluten free?

These are not gluten-free because they are prepared with wheat flour. However, there are gluten-free substitutes that are offered in a few specialty shops or online that make use of different flours like rice flour or a blend of rice and tapioca flour. These gluten-free udon noodles are a great way to prepare udon noodle soup that is suitable for those with celiac disease or gluten intolerance.

Q: Can you serve Udon Noodles cold?

This soup can indeed be eaten cold, especially in the sweltering summertime. “Zaru Udon” is the Japanese name for cold udon noodle soup. After cooling off with a cold-water rinse, the cooked udon noodles are served with a dipping sauce that is flavoured with soy sauce, mirin, and other ingredients. You can also add toppings like tempura, green onions, and shredded daikon radish.

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