Udon Noodles in Hot Broth
The most popular and simple udon recipe. You can really taste the noodles themselves. Why not try making the broth yourself?
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Does not include time needed to boil noodles.
- 1 serving udon
- 250 ml shiro dashi (3-5 g)
- 1 tbsp usukuchi soy sauce
- Hoso-negi green onion (chopped) for garnish
Prepare shiro dashi. Remove the guts from the niboshi.
Pour the water into a pot and soak the niboshi and kombu for about an hour.
Place the pot over medium heat and remove the kombu just before the water comes to a boil. Add the bonito flakes and reduce the heat to low. Simmer for 10-15 minutes while skimming off the scum.
Turn off the heat and strain.
Heat 250 ml of shiro dashi over medium heat, add 1 tbsp usukuchi soy sauce and turn off the heat.
Heat up the noodles that have already been boiled and rinsed by placing them in boiling water for about 30 seconds. Drain and place in a serving bowl. Cover with hot broth and garnish with chopped hoso-negi.