Description
This comforting Japanese Udon Soup features a delicate kombu-based broth seasoned with soy sauce, mirin, and a hint of sugar, served over tender udon noodles and garnished with fresh green onions and nori strips. Perfect for a quick and nourishing meal that highlights traditional 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
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 umami flavors gently.
- Heat Broth: Place the pot over medium heat and warm until the water is nearly boiling; then remove the kombu to prevent bitterness.
- Season Broth: Add 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar to the hot broth. Stir well and let it simmer gently for 5 minutes to blend the flavors.
- Cook Noodles: Prepare the udon noodles according to the package instructions, typically boiling fresh or dried noodles until tender. Once cooked, drain and rinse them under cold water to stop cooking and remove excess starch.
- Assemble Soup: Divide the prepared 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 nori strips for added texture and flavor. Serve immediately for the best taste and experience.
Notes
- Use fresh udon noodles when available for a softer, chewier texture.
- Adjust soy sauce and sugar according to your taste preference to balance saltiness and sweetness.
- Do not boil kombu for too long to avoid bitterness in the broth.
- Rinsing noodles after cooking helps to prevent them from becoming sticky.
- Additional toppings like boiled eggs, tofu, or mushrooms can be added for variation.
