(Japanese noodles in broth)
- Dashi stock -- 2 quarts
- Soy sauce -- 1/4 cup
- Mirin -- 1/4 cup
- Salt -- to taste
- Fresh udon noodles -- 2 pounds
- Scallions, sliced thinly -- 4 or 5
- Bring the dashi, soy sauce, mirin and salt to a low simmer in a large saucepan.
- Bring a large pot of water to a boil and add the noodles. As soon as the water returns to a boil, add 1 cup of cold water and cook for another minutes. Drain the noodles and rinse with cold water. Portion out into individual serving bowls.
- Pour the hot broth over the noodles and garnish with chopped scallions or your choice of ingredients (see below).
Udon Soup 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 tablespoon sugar.
- Dried udon noodles can be substituted for the fresh. Just boil until cooked through but still firm.
- 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.