Japanese Udon Soup Recipe
Udon is a traditional Japanese noodle made from wheat flour, known for its thick, chewy texture. A versatile and comforting dish for many, udon can be prepared in various ways. The simplest version, kake udon, is served in a hot soup featuring a light broth called kakejiru, made with dashi, soy sauce, and mirin.
Ingredients
- Water – 5 cups
- Instant dashi granules – 5 tsp
- Dark soy sauce – 2 tbsp
- Light soy sauce – 2 tbsp
- Sugar – 1 tbsp
- Mirin – 2 tbsp
- Dried udon noodles – 1 lb
- Green onions (thinly sliced) – 1/4 cup
- Seven-spice mixture (optional)
Instructions
- Start by taking the udon noodles and cooking them according to the instructions given on the pack. Once done, drain and wash it under cold water and keep it aside. The removal of starch from the noodles ensures that they achieve a firm but chewy texture.
- Now take a large pot and add water to it. Bring it to a boil. Add in the dashi granules along with dark and light soy sauce, sugar and mirin. Make sure to lower the flame and let it simmer. Allow the ingredients to cook until the sugar and dashi have completely dissolved.
- Add the noodles to the prepared broth and divide into 4 bowls. Top off with green onions and seven-spice and voila! There you have it. Your udon soup is ready to be served.
- If you wish to store it, make sure you place the noodles and broth in different containers. The soup will be fit for consumption for about 2-3 days.
Nutrition
Calories: 133kcalCarbohydrates: 25gProtein: 5gFat: 1gSodium: 1599mgFiber: 1gSugar: 8g
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