Join! 12 weeks for $1

Milk Street Bowtie Udon Noodles in Soy Broth

Udon Noodles in Soy Broth

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

A simple broth of dashi (Japanese stock) and soy sauce is a great way to appreciate the chewy texture and wheaty flavor of homemade udon noodles. This broth is based on Sonoko Sakai’s kombu and bonito dashi formula in “Japanese Home Cooking.” To make this with dried udon, use 6 ounces, cook them according to package instructions but rinse them after draining under warm water rather than cool water so they aren’t completely cold when divided among the serving bowls.

4

Servings

30 minutes

4 inch square (about ½ ounce) kombu
3 1/2-4 cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)
1/3 cup soy sauce
1 1/2 tablespoons mirin
2 teaspoons white sugar
1/2 recipe (about 14 ounces) homemade udon noodles, uncooked
4 scallions, thinly sliced on the diagonal
Shichimi togarashi, to serve (optional)
Ingredients
  • 4

    inch square (about ½ ounce) kombu

  • 3½-4

    cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)

  • tablespoons mirin

  • 2

    teaspoons white sugar

  • ½

    recipe (about 14 ounces) homemade udon noodles, uncooked

  • 4

    scallions, thinly sliced on the diagonal

  • Shichimi togarashi, to serve (optional)

Directions

Udon Noodles in Soy Broth

Shop the Milk Street Store
More
Reviews
Kelsey C.

This broth is so so good! We turned this into more of a bowl of ramen with a soft cooked egg, mushrooms and some pork belly (Trader Joe's already cooked) with the noodles. Will definitely make again! I think getting good quality bonito flakes is the key for this.