Lunch

Udon Noodle Soup

Udon Noodle Soup

Thick wheat noodles in a warm, savory dashi broth with scallions and tempura flakes.

Ingredients

  • 300g fresh udon noodles
  • 4 cups dashi stock
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 scallions, chopped
  • Tempura flakes or kamaboko (fish cake)

Steps

  1. Bring dashi, soy sauce, and mirin to a gentle simmer.
  2. Cook udon noodles in a separate pot of boiling water until tender, then drain.
  3. Place noodles in bowls and pour hot broth over them.
  4. Top with scallions and tempura flakes or kamaboko.
  5. Serve immediately while hot.