Japan | Pastas & Noodles | Soups & Stews

Su Udon

(Japanese noodles in broth)

Yield: 4 portions


INGREDIENTS PREP AMOUNT
Dashi stock 2 quarts
Soy sauce 1/4 cup
Mirin 1/4 cup
Salt 2 tsp
 
Udon noodles, fresh 2 lbs
Scallions sliced thinly 4-5 each

METHOD

Basic Steps:  Simmer → Boil → Strain → Compose
  1. Bring the dashi, soy sauce, mirin and salt to a low simmer in a saucepan.
  2. Bring a large pot of water to a boil and add the noodles. As soon as the water returns to the boil add 1 cup of cold water and cook another minutes. Drain the noodles and rinse with cold water. Portion out into individual serving bowls.
  3. Pour the hot broth over the noodles and garnish with chopped scallions or your choice of ingredients.

VARIATIONS

  • Kitsune Udon (Fox noodles): garnish each serving with deep-fried tofu (atsuage), chopped scallions or leek and sliced fish cake (kamaboko). Named fox noodles because foxes are said to love atsuage.
  • Tanuki Udon (Raccoon noodles): garnish each serving with the batter crumbs left over from making tempura (tenkatsu), sliced fish cake (kamaboko) and chopped scallions or leeks.
  • Tempura Udon: garnish each portion with tempura shrimp and chopped scallions.
  • Tsukimi Udon (Moon viewing noodles): garnish each serving with a poached egg, chopped scallions and fish cake (kamaboko). The egg can also be allowed to poach in the hot broth. Named after the resemblance of the poached egg to a full moon.
  • Other possible garnishes: shiitakes poached in dashi, grated daikon, shredded wakame seaweed, simmered okra.
  • Sprinkle your udon with shichimi (7-flavor chile pepper) for extra flavor.
  • If mirin is unavailable, substitute 1 Tbsp sugar.
  • Dried udon noodles can be substituted for the fresh. Just boil until cooked through but still firm.

NOTES

  • Udon noodle soup is a long-standing Japanese favorite, imported originally from China. Udon shops are found all over the country, and each one has its own specialty. The flavor of the broth and choice of garnishes vary widely from region to region.
  • Su udon is the name in the Osaka region for plain noodles with broth. Around Tokyo, the same dish is known as kake udon.
  • Eat the noodle soup by bringing the bowl close to your mouth. Scoop noodles into your mouth using chopsticks, all the while making a slurping sound.