Within the temper for a comforting bowl of scorching noodle soup? Make this one-pot Straightforward Udon Noodle Soup in simply 10 minutes! With a lightweight, savory broth and thick and chewy Japanese noodles, this recipe hits the spot each time.
This 10-Minute Udon Noodle Soup recipe is on the prime of my son’s checklist for our Straightforward School Meal Collection. He loves that it’s easy, nutritious, and filling. It actually hits the spot when he needs a piping-hot bowl of homey consolation! I’ll present you easy methods to make this traditional Japanese meal very quickly and customise it together with your favourite toppings.
Craving less difficult Japanese noodle soups? Attempt my fashionable Soba Noodle Soup, Nabeyaki Udon, and Beef Udon recipes!
Why I Love This Recipe
- Cooks in only one pot! There’s no have to boil the noodles in a separate pot with this fast technique. I really like the minimal gear and clear up!
- A go-to consolation dish any time of yr. Who can resist the recent savory soup and chewy, thick noodles? Indubitably, it’s soul meals that may heat you from the within out.
- Completely foolproof and beginner-friendly! This recipe proves you can prepare dinner a scrumptious and reasonably priced Japanese meal your self, even for those who’re in a tiny dorm room.
Components for Straightforward Udon Noodle Soup
- frozen udon noodles – I take advantage of thick and chewy frozen Sanuki udon
- Japanese noodle soup base (mentsuyu) and water – for the soup broth
- Shanghai bok choy or any greens
- smooth or hard-boiled egg
- fried fish cake (satsumaage) – optionally available
- kamaboko (fish cake) – optionally available
- shichimi togarashi (Japanese seven spice) – optionally available
What’s Mentsuyu?
Mentsuyu (めんつゆ) or tsuyu is a Japanese soup base used to taste noodle soups, rice bowls, scorching pots, and tempura dipping sauces. It’s constituted of sake, mirin, soy sauce, and kombu and katsuo (dried bonito flakes) dashi. The flavour is each delicate and intensely savory. Sometimes bought in concentrated type, you’ll be able to simply dilute it with water to be used.
Discover the printable recipe with measurements beneath.
Substitutions
- Shanghai bok choy – You need to use inexperienced cabbage, napa cabbage, or different leafy greens like spinach instead of the bok choy.
- Frozen udon noodles – Should you don’t have frozen udon, merely add in pre-cooked noodles on the finish of cooking.
- Mentsuyu – Should you can’t discover bottled Japanese soup base, you can also make soup broth from scratch with a combination of dashi (Japanese soup inventory), soy sauce, and mirin as a substitute.
How To Make Straightforward Udon Noodle Soup
Preparation
Step 1 – Minimize the Shanghai bok choy. You’ll want half a head minimize into two quarters. I wish to slice by way of the underside white half first, then use my arms to tear aside the 2 items.
Cooking
Step 2 – Boil the soup broth and prepare dinner the bok choy. Warmth the mentsuyu (soup base) and water till boiling, then add the bok choy and prepare dinner for 45 seconds.
Step 3 – Warmth the frozen udon and fried fish truffles. The model of frozen udon I take advantage of requires simply 1 minute to reheat from frozen. Stir with chopsticks to loosen up the noodles within the boiling broth.
Step 4 – Serve! Switch the whole lot to a big bowl and prepare the bok choy, fried fish truffles, kamaboko slices, and boiled egg on prime. Sprinkle with optionally available shichimi togarashi and luxuriate in!
Nami’s Recipe Ideas
- Use frozen udon noodles – I like to recommend utilizing pre-cooked frozen udon noodles, which gives you one of the best texture. I like utilizing thick and chewy frozen Sanuki udon from a Japanese market. There’s no have to defrost them, as they reheat within the boiling broth in simply 1 minute.
- Use bottled noodle soup base – For this fast technique, I take advantage of handy mentsuyu that is available in a bottle. In case you have time, you can also make the soup broth from scratch as I do in my authentic Udon Noodle Soup recipe.
Variations and Customizations
- Change up the toppings. You need to use any toppings you want. Attempt deep-fried tofu pouches (aburaage), baked tofu, shiitake mushrooms, wakame seaweed, or store-bought tempura. You can additionally hold it easy with simply sliced inexperienced onions!
- Use different noodles. You need to use rice noodles or 100% buckwheat noodles (juwari soba) for gluten-free, and konnyaku noodles for a low-calorie choice.
- Vegan/vegetarian variations. Commonplace store-bought bottles of mentsuyu from Japanese and Asian markets should not vegan/vegetarian pleasant. Subsequently, I encourage you to make your individual mentsuyu at dwelling. The excellent news is it’s tremendous straightforward. First, make the Kombu Dashi or Vegan Dashi (each take simply 20 minutes), and add sake, mirin, and soy sauce to the dashi. It’s as straightforward as going to the shop!
What To Serve with Udon Noodle Soup
This udon noodle soup is well a meal in itself, however it additionally pairs splendidly with:
Storage and Reheating Ideas
To retailer: You may hold the udon noodles and broth individually in hermetic containers and retailer them within the fridge for as much as 3 days. Nevertheless, it’s greatest to organize the udon noodles proper earlier than you assemble and serve. I don’t advocate freezing the leftovers.
Continuously Requested Questions
We discovered that including the frozen udon noodles straight into the broth doesn’t cloud the soup an excessive amount of, and the result’s passable sufficient you can skip an additional step right here. These udon noodles are already pre-cooked, so it’s a must to warmth them up for one minute.
Extra 10-Minute Recipes
Should you love this Straightforward Udon Noodle Soup, take a look at a few of my different 10-Minute School Meals:
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Collect all of the substances. I take advantage of an electrical pot for this recipe and others within the 10-Minute Meal sequence. You additionally might use a daily saucepan on the range.
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Trim the stem finish of a head of Shanghai bok choy and minimize it in half lengthwise. I slice by way of the underside white half with my knife, then pull aside the 2 halves with my arms. Minimize ½ head Shanghai bok choy in half once more so you’ve two quarters. Reserve the remainder of the bok choy for one more use.
To Cook dinner the Udon Noodle Soup
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Add 1½ cups water and ¼ cup mentsuyu (concentrated noodle soup base) to a saucepan or electrical pot. Cowl with a lid. Warmth the saucepan over medium-high warmth or on Mode II (600W) for the electrical pot.
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When the broth is boiling, add the bok choy. Cowl the pot and prepare dinner for about 45 seconds, relying on the bok choy’s measurement.
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Subsequent, add 1 serving udon noodles (no have to defrost) to the boiling soup broth. Add 2 items satsumaage (fried fish truffles) on prime of the frozen noodles. Cook dinner the noodles in response to the bundle directions. This model of frozen udon noodles requires reheating for 1 minute. Utilizing chopsticks, stir the noodles to loosen them up.
To Serve
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Switch the noodles and soup broth to a big bowl and prepare the bok choy and fried fish truffles on prime. Add 2 slices kamaboko (fish cake) and 1 smooth or hard-boiled egg.
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If you would like, sprinkle shichimi togarashi (Japanese seven spice) on prime for a spicy kick. Get pleasure from!