Classic Udon Soup
Warm your soul with a steaming bowl of Classic Udon Soup, a comforting Japanese dish that's as nourishing as it is flavorful. This recipe features tender udon noodles bathed in a fragrant dashi-based broth enhanced with soy sauce, mirin, and a touch of sugar for the perfect balance of savory and sweet. Cubes of silky tofu, rehydrated wakame seaweed, and a garnish of thinly sliced green onions bring texture and vibrant freshness to every bite. Infused with the umami richness of bonito flakes and finished with a drizzle of sesame oil, this 35-minute recipe is ideal for a cozy dinner or a quick, soul-satisfying meal. Perfect for lovers of Japanese cuisine, this udon soup captures authentic flavors while being easy enough for anyone to recreate at home!
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Ingredients
- 400 grams dried udon noodles
- 1.5 liters dashi stock
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 30 grams bonito flakes
- 4 stalks green onions
- 200 grams tofu
- 2 tablespoons wakame seaweed
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 500 milliliters water
Directions
Step 1
Start by preparing the dried udon noodles according to the package instructions. Usually, they need to be boiled in water for about 5-7 minutes. Once cooked, drain and rinse under cold water, then set aside.
Step 2
In a large pot, bring 1.5 liters of dashi stock to a gentle simmer.
Step 3
Add soy sauce, mirin, and sugar to the dashi stock. Stir to combine the flavors well.
Step 4
Add the bonito flakes into the pot and let them steep for about 3-4 minutes. Then, strain the broth to remove the flakes, returning the liquid to the pot.
Step 5
Meanwhile, soak the wakame seaweed in a small bowl with cold water for about 5 minutes until it expands. Drain and set it aside.
Step 6
Cut the tofu into small cubes and slice the green onions thinly.
Step 7
Add sesame oil and salt to the broth, adjust the seasoning to taste, and then gently add the tofu cubes, allowing them to heat through for 2-3 minutes.
Step 8
To serve, distribute the cooked udon noodles evenly into 4 serving bowls.
Step 9
Ladle the hot broth over the noodles, ensuring each bowl gets a good amount of tofu.
Step 10
Garnish with a sprinkle of rehydrated wakame seaweed and freshly sliced green onions on top.
Step 11
Serve immediately while hot and enjoy your classic udon soup!
Nutrition Facts
| Serving size | (2823.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2114.2 |
| Total Fat 38.1g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 72mg | 0% |
| Sodium 9175.8mg | 0% |
| Total Carbohydrate 333.2g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 25.0g | |
| Protein 102.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 949.4mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 1239.8mg | 0% |
Source of Calories