Udon

Udon

Udon

Thick, chewy wheat noodles served in a delicate dashi broth with toppings like tempura, fish cake, and spring onion.

Cuisines

Japanese

Best for

Lunch Dinner

Build a full meal around Udon

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

Udon Noodle 200 grams Udon Noodle , dried
water 4 cups Water
soy sauce 1 tablespoon Soy sauce
mirin 1 tablespoon Mirin
dashi powder 1 teaspoon Dashi powder
Shiitake Mushroom 100 grams Shiitake Mushroom , sliced
Spinach 1 cup Spinach
Green Onion 2 Green Onion , sliced
Egg 1 Egg , soft-boiled
salt — Salt , to taste
Nori — Nori , strips for garnish

Instructions

  1. 1 Bring 4 cups of water to a boil in a pot.
  2. 2 Add the dried udon noodles and cook according to package instructions until al dente.
  3. 3 In a separate pot, combine soy sauce, mirin, dashi powder, and 2 cups of water. Bring to a simmer.
  4. 4 Add sliced shiitake mushrooms to the broth and cook for 5 minutes.
  5. 5 Add spinach to the broth and cook until wilted, about 2 minutes.
  6. 6 Drain the udon noodles and divide them into bowls.
  7. 7 Pour the hot broth with mushrooms and spinach over the noodles.
  8. 8 Top each bowl with sliced green onions and a halved soft-boiled egg.
  9. 9 Season with salt to taste and garnish with nori strips.

Tips

For a richer flavor, consider adding a dash of sesame oil to the broth.