Make-It-Your-Own Udon Noodle Soup Recipe (2024)

FAQs

What is udon soup broth made of? ›

Udon soup is served hot. The broth is made of dashi, soy sauce, and mirin that's referred to as kakejiru. However, as with any soup or dish that's been around for a long time, there are many ways to perfect your bouillon depending on your taste.

The broth too is different from ramen. Udon has two main types of broth each coming from a different part of Japan. Kanto style udon comes from the east and Kansai comes from the west. Kanto udon soup tends to be saltier and darker whereas Kansai is lighter and usually made with dashi.

Bring the broth to a simmer. Add udon noodles and cook until tender (frozen udon will take longer than shelf-stable). Add spinach (or other greens) to the pot, together with the reserved browned mushrooms, green onion and cilantro. Stir in Asian chili garlic sauce, if using, to taste.

If the noodles are left in the broth they will become soggy. To store remove the noodles and bok choy from the broth and place them in a container. Place the broth in a separate container and store it in the fridge for up to 3 days. Reheat in a pot on the stove or in the microwave.

Whole-wheat udon noodles are a healthy choice, as they're high in fiber and are digested more slowly than simple carbs like sugary breakfast cereals. People watching their waistline or blood sugar want to reach for whole grains, not refined ones.

Steamed Fish Paste

Sold in small semi-circular loaves, kamaboko is a convenient way of getting all the goodness of fish, without having to go to the trouble of preparing it. Pink and white slices of kamaboko are served chilled with soy sauce and wasabi or are placed in bowls of udon or ramen soup.

Udon is considered the healthier of the two because it is typically served with simpler toppings. Ramen has more sodium due to kansui and is often served with butter and other rich toppings.

Which is Healthier, Udon or Soba? With its wholegrain like appearance and buckwheat heavy base, Soba is the healthier choice when it comes to your Asian noodle game. This is because buckwheat is lower in carbohydrates and lower in calories so it's a good choice for those trying to cut back.

Shio is considered a healthier ramen because of the thinner broth. Instead of the flavor from fat in the liquid, it comes from salt and other seasonings. Keep it low in calories by minimizing the fatty toppings or adding more vegetables to your noodles.

Once the noodles are done, turn off the heat and carefully drain the water using a colander or strainer. Rinse the noodles under cold running water to stop the cooking process and remove any excess starch. This step is important, as it will prevent the noodles from becoming gummy or sticky.

Do I need to boil udon first? ›

Prepare the udon noodles by blanching (frozen udon) or boiling (dried udon). In a large frying pan or wok, stir fry the meat, onions, and the rest of the ingredients. Add the cooked noodles and mix them all together. Season the stir-fried noodles and serve hot!

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

By cooking noodles in a separate pot, you're giving them the best chance to become the best version of themselves—well salted and well cooked. After boiling the noodles, I like to drain them, add a portion to each bowl, and ladle broth (and whatever is in the broth) on top.

“Kama-age” udon noodles are cooked for a shorter time than the other types, picked out for one serving, and served in a bowl. These noodles are soft and give a bit of slimy texture from starch still their surface.

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

It's pretty difficult to make a vegetarian version of udon soup since dashi is such an important ingredient. It's made with dried fish so any broth made without will not have the same flavor. If you want to substitute with vegetable broth or a vegetarian-based dashi, that would be my suggestion.

It tends to be made from boiling down chicken or pork bones into a broth. Dried sardines, kelp, and dashi are also added to give the broth a little more depth along with the soy sauce tare seasoning of course.

The slurping enhances the flavors and helps cool down the hot noodles as they enter your mouth. If there is a broth, it is drunk directly from the bowl, eliminating the need for a spoon. It is not considered rude to leave some unfinished soup in the bowl at the end of the meal.

Soba Broth: kombu (dried kelp), katsuobushi (dried bonito flakes; optional), sake, mirin, and soy sauce. Alternatively, you can use mentsuyu (noodle soup base) to quickly make the soup.