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Udon Noodles in Soy Broth
With only the simplest of garnishes, classic Japanese kake udon is a great way to appreciate the chewy texture and clean, wheaty flavor of homemade udon noodles. The broth is nothing more than a combination of smoky dashi (Japanese stock) and soy sauce with a little mirin and sugar for sweetness. Homemade dashi is of course best, but instant dashi prepared according to the package instructions is a solid stand-in. Look for boxes, bags or jars of instant dashi in the international aisle of the supermarket or in Asian grocery stores. To make this soup with dried udon, use about 10 ounces and boil the noodles until tender (check the timing on the package instructions, but test them a minute or so earlier), then rinse and portion them as directed below. If using purchased udon, you won’t need to shake them to remove excess starch. Shichimi togarashi is a Japanese blend of seven spices with a fiery, citrusy kick; if you like, offer it at the table as an optional garnish for sprinkling onto individual bowlfuls.
4
Servings
Tip
Don’t try to boil the udon in a saucepan or pot that seems too small. With udon, the water tends to foam up and boil over and will more readily do so if the cooking vessel doesn’t provide ample space. Frequent stirring will also help guard against spillovers.
30 minutes
Ingredients
Directions
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01In a large saucepan, combine the dashi, soy sauce, mirin and sugar. Bring a large pot of water to a boil. Using your hands, add the noodles to the pot, shaking them over the baking sheet to remove excess starch. Cook, stirring often, until a noodle rinsed under cold water is tender, 15 to 17 minutes. Meanwhile, bring the dashi mixture to a simmer over medium, then remove from the heat and cover to keep warm.
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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.