Udon Noodles.
Today, I’ll show you how to make udon noodles quickly – so you don’t have to sleep hungry!
They key flavor variable for any noodle dish the broth.
Today, we’ll build our broth with Hontsuyu Soup Base Sauce – which is also known as Tsuyu Sauce.
This Soup Base is sold at just about every Asian Market (or you can find on Amazon).
Tsuyu Sauce is simply Japanese soy sauce that has been simmered with Katsuoboshi (Dried Bonito Flakes), Kelp, Mirim and a few other ingredients for a deep flavor.
With this condiment, you can quickly turn water into a nice-tasting broth.
To bring out a deeper flavor, I tend to boil water with dried kelp pieces and Katsubohi flakes.
(Yes, the Tsuyu Sauce already contains these same ingredients - but they have been diluted down).
For that restaurant-quality taste, I highly recommend making that broth first.
But if you don’t have Kelp or Katsuoboshi flakes on hand, – you can simply mix the Tsuyu Sauce into plain water.With Udon, the sky’s the limit when it comes to ingredients!
I’ll show you my favorite mix of toppings for udon in two different versions. The first has no meat – the way Katie likes it.
And the second is much more savory and filling – the way that I prefer.
Cooking Notes for Udon:
We like to buy frozen udon noodles. Refrigerated udon noodles tend to come packaged in a mix of oil and water – which should be rinsed off before using.
In our video, we use a Japanese chili seasoning called Shichimi. You can substitute this with a few pinches of Korean gochugaru (if you’d like)
Alrighty, I hope you enjoy these simple udon recipes. If you enjoy either one, tag us on IG and show us your bowl.
We love flipping through pics of your creations in the morning 😉
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Ingredients
Udon Broth
- 2.5 Cups Water (625 ml)
- 2-3 small pieces of Kelp (Dashima)
- Small handful of Katsuobushi (Dried Bonito Flakes)
- 2 Tablespoons Hontsuyu Soup Base Sauce
- 1 teaspoon (!) Soy Sauce
Udon Toppings
- 1 stalk Green Onion
- 3-4 pieces Seasoned Tofu Pockets (Yubu in Korea, Inari in Japanese)
- A pinch of Shichimi Spice Mixture (Optional) (Or use Korean gochugaru chili flakes)
Instructions
Prep Ingredients
- Dice a green onion stalk into fine pieces - set it aside.
- Use your hands and squeeze the juice out of the seasoned tofu pockets - set it aside.
Make Soup Base
- Place 2.5 cups (~625ml) of water into a pot. Then drop-in 2-3 kelp pieces. Along with a small handful of Katsuobushi flakes. Place it on a high heat and bring to a boil.
- Once it is boiling, use a strainer and scoop-out all of the flakes and kelp pieces.
- Then add in Hontsuyu Sauce (2 Tablespoons).
- Followed by small amount of Soy Sauce (1 teaspoon!)
- Then, place in your udon noodles. Let it boil for 2 minutes.
- Turn off the heat. Garnish with diced green onions, seasoned tofu pockets and few shakes of shichimi (optional).
- Bon Appetit!
Ingredients
Udon Broth
- 2.5 Cups Water (625 ml)
- 2-3 small pieces of Kelp (Dashima)
- Small handful Katsuobushi (Dried Bonito Flakes)
- 1 Shiitake Mushroom
- 2 Tablespoons Hontsuyu Soup Base Sauce
- 1 teaspoon (!) Soy Sauce
Udon Toppings
- Few slices Shabu Shabu Beef
- Small handful Mungbean Sprouts
- Small handful Diced Green Onions
- A pinch Shichimi Spice Mixture (Optional) (Or use Korean Gochugaru Chili Flakes)
- 1 Egg
Instructions
Prep Ingredients
- Finely dice a green onion stalk into small pieces - set aside.
- Set aside a small portion of shabu shabu beef. As well as a small handful of mungbean sprouts.
Make Udon Soup Base
- Place 2.5 cups (~625ml) of water into a pot. Drop in 2-3 Kelp pieces, a small handful of Katsuobushi Flakes, and 1 Shiitake Mushroom. Place it on a high heat and bring it to boil.
- Once the pot is boil, pick out the shiitake mushroom and set it aside for later (we'll use it as a topping). Then grab a strainer and scoop out the flakes & and kelp from the broth.
- Now, season the broth with 2 Tablespoons of Hontsuyu Sauce.
- Followed by a small amount of Soy Sauce (1 teaspoon!)
- Next, blanche the thin cuts of shabu shabu into the broth - just until the beef pieces lose their red. Take the pieces out and set aside for later.
- Once the pot comes to a boil, you'll see residual foam gather on the surface. Scoop this out with a soup ladle for a clean-tasting broth.
- Then place your udon noodles into the broth. Let the noodles boil away for 2 minutes.
- (While you wait, cut the boiled Shiitake Mushroom into thin slices)
- If you want to include a poached egg: After 1.5 minutes into the Udon noodles cooking, crack-in an egg. Cover the pot with a lid and let it boil away for 30 seconds.
- Now turn off the heat. Carefully garnish with Sliced Shiitake Mushroom, green onions, mungbean sprouts and Shabu Shabu Beef. If you like - sprinkle on a touch of the Shichimi Spice Mixture (or Korean Gochugaru).
- Bon Appetit!
Lynda says
I made this recipe this morning... it is perfect!! I would maybe reduce the amount of water to just 2 cups - but it is truly delicious.