This can be a primary udon soup recipe (かけうどん) showcasing the simplicity of Japanese cooking at its greatest. The udon noodles are served in a lightweight and savory broth and topped with varied toppings, filling sufficient to be served for lunch or dinner. And it solely take quarter-hour to make from begin to end.
Why This Recipe Works
- Simple to make. There are solely three steps to this recipe – make the broth, boil the noodles, and add the toppings.
- Reasonably priced Japanese meals. Making udon soup at residence could be very low-cost in comparison with how a lot eating places cost, and doesn’t style that a lot completely different.
- Child pleasant. The savory, umami, and barely candy flavors of the broth, combined with chewy udon noodles make this dish a favourite amongst youngsters in Japan.
Finest Kind of Noodles to Use for This Soup
Whereas dry udon noodles are nice to eat chilly, dipped in tsuyu broth, they don’t seem to be the most suitable choice on the subject of soups. That’s as a result of dry udon noodles are typically thinner than contemporary or frozen ones and due to that, don’t maintain as effectively when served in a scorching broth.
My private favourite are sanuki udon noodles (さぬき), which hail from the Kagawa prefecture (香川県) in Japan. The noodles are sq. formed, thick, and have a chewy texture that’s each agency and tender. They’re the most well-liked alternative in Japan to be served in soups, bukkake udon, (chilled with a dashi sauce and topped with varied elements), or kamaage udon (served in a bowl of scorching water and a aspect of scorching dipping sauce). In case you can not discover sanuki udon, contemporary or frozen udon noodles are additionally good choices.
Components
- Dashi: You may make dashi from scratch which could be very simple (I’ve recipes for each fish primarily based or vegan dashi), or you should purchase dashi powder. If you’re utilizing it in powder type, be sure to select a great one such because the Kayanoya model, which has been round in Japan for over 100 years.
- Water: Udon broth is way milder in style than a standard ramen broth, which is why it must be diluted with water.
- Soy Sauce: Soy sauce is for umami and to infuse savory and salty flavors. I’m utilizing 1 1/2 tablespoon however if you’re watching your salt consumption, you can begin through the use of 1/2 tablespoon and go from there (do a style check).
- Mirin: Mirin is soy sauce’s greatest good friend! Its candy and sake-like flavors steadiness the umami and saltiness of soy sauce to perfection.
- Kombu: You don’t want to make use of kombu if you’re making a vegan broth. Kombu provides a slight mineral style to the broth that’s harking back to the ocean.
- Udon noodles: As beforehand talked about, contemporary or frozen sanuki noodles are your best option for udon soup. The second possibility is common contemporary or frozen udon noodles. And lastly, dry udon noodles.
- Toppings: I like so as to add chopped scallions, a uncooked egg, shiitake mushrooms, tororo kombu, and nori to mine. However go forward and use any toppings you want resembling chopped spinach, fish muffins, fried tofu, or tempura flakes.
Variations
- Low Sodium: Use ½ tablespoon soy sauce as an alternative of the advocate 1 ½ tablespoon. You may as well use a much less sodium soy sauce.
- Vegan: Make a vegan dashi from scratch utilizing this recipe. Or you need to use powdered kombu dashi.
How To Make My Kake Udon Recipe
- Collect and prep your whole elements.
- Put all of the elements for the broth in a pot, stir, and go away for 10 minutes. That is to let the kombu steep and launch taste.
- Flip the warmth on and produce the broth to a boil. As quickly because it boils, take the kombu out. Decrease the warmth to medium low, cowl, and simmer for five minutes.
- In the meantime fill one other pot with water and produce it to boil. Add the udon noodles and comply with the directions on the package deal. Frozen or contemporary udon noodles normally take 2 to three minutes to cook dinner. Drain effectively.
- Seize two soup or ramen bowls and divide the broth and noodles. Use your favourite elements as toppings and serve instantly.
Cooking Ideas
- Chopping the inexperienced onions on the bias makes them simpler to seize with chopsticks.
- Solely add the noodles to the broth proper earlier than serving the dish. This prevents them from absorbing an excessive amount of broth and increasing.
Storage
The dish itself can’t be saved because the cooked noodles will get mushy and increase to the purpose the place it is going to soak up many of the broth.
However you may make the broth forward of time and retailer it within the freezer of fridge. Put it aside in an hermetic storage container and refrigerate for as much as 2 weeks within the fridge, or 2 months within the freezer.
Ceaselessly Requested Questions
No it isn’t. There may be soy sauce sauce within the broth and the noodles are fabricated from wheat flour, which incorporates gluten.
Whereas each noodles are made with wheat flour – opposite to the assumption that ramen noodles are the identical as egg noodles (they normally don’t comprise any eggs), udon noodles are normally thicker and chewier. Additionally, whereas udon is most frequently served with a standard tsuyu, soy sauce, or dashi primarily based broth, ramen might be served with richer broths resembling tonkotsu (milky pork primarily based broth).
Udon soup is comparatively wholesome because it’s low in fats and energy. However the draw back is it may be excessive in sodium. If you’re watching your sodium consumption, be sure to make use of a low sodium soy sauce when making the soup.
What To Serve With This Soup
Udon soup might be served for lunch or dinner as it’s filling sufficient to be thought of a fundamental dish. In Japan, it is going to be accompanied with small sides resembling edamame, hiyayakko (chilled tofu), or hijiki salad.
Different scrumptious sides that may be served are:
Have you ever made this wooden ear mushroom salad recipe? Are there adjustments you made that you simply want to share? Share your suggestions and proposals within the feedback part under!
Description
This can be a primary udon soup recipe made with chewy noodles, a lightweight and savory broth, and topped with varied toppings.
- Put all of the elements for the broth in a pot and go away for 10 minutes. Deliver to a boil and take away the kelp. Decrease the warmth, cowl and simmer on low for five minutes. If you’re utilizing shiitake mushrooms for topping, add them to the broth and simmer collectively.
- Deliver a pot of water to boil and add your udon noodles. Cook dinner noodles in accordance with the instructions on the package deal. Save among the water (a couple of cup), drain and put aside.
- Divide the noodles and broth between two bowls and add topping of your alternative. Serve scorching.
- Add somewhat of the recent udon water that you simply saved to dilute the broth if it’s too sturdy.
Notes
Leftover broth:
- You’ll be able to refrigerate the broth in an hermetic storage container. It’ll hold for as much as 1 month.
- Or you’ll be able to freeze the broth in an hermetic storage container (let it cool to room temperature first) and it is going to final for as much as 3 months.
Vitamin
- Serving Measurement: 1 bowl
- Energy: 497
- Sugar: 17.4g
- Sodium: 1683.7mg
- Fats: 6.7g
- Saturated Fats: 1.9g
- Unsaturated Fats: 1.2g
- Trans Fats: 0g
- Carbohydrates: 85.8g
- Fiber: 1.5g
- Protein: 13.3g
- Ldl cholesterol: 192.8mg
