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Milk Street Recipe
Milk Street Bowtie Udon Noodles in Soy Broth

Udon Noodles in Soy Broth

30 minutes

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Udon Noodles in Soy Broth

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)

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Udon Noodles in Soy Broth

Get Ready to Cook

4

Servings

30 minutes

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)

Step 1 of 3

Make the Broth

4
inch square (about ½ ounce) kombu
6
cups water
3½-4
cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)
cup soy sauce
tablespoons mirin
2
teaspoons white sugar

In a large saucepan over medium, heat the kombu and 6 cups water to just below a simmer. Remove the kombu (discard it or reserve it for another use) and bring the liquid to a boil over medium-high.


Turn off the heat, add the bonito flakes and let steep for about 2 minutes.


Pour the broth through a fine-mesh strainer set over a medium bowl. Discard the bonito and return the broth to the pan. Stir in the soy sauce, mirin and sugar; set aside.

Step 2 of 3

Cook the Noodles

3
quarts water
½
recipe (about 14 ounces) homemade udon noodles, uncooked

In a large pot, bring 3 quarts 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 occasionally, until a noodle rinsed under cold water is tender, 15 to 17 minutes. Meanwhile, bring the broth to a simmer over medium, then remove from the heat and cover to keep warm.

Step 3 of 3

Serve

4
scallions, thinly sliced on the diagonal
Shichimi togarashi, to serve (optional)

When the noodles are done, drain in a colander, rinse under running warm water and drain again. Divide the noodles among individual bowls. Ladle in the hot broth and sprinkle with the scallions. If desired, serve with shichimi togarashi.

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