Thick, soft udon noodles are served in a clear, gently sweet-savoury dashi broth. Frozen udon gives the best springy texture and cooks quickly.
Ingredients
- 4 portions frozen or precooked udon noodles
- 1.2 litres dashi or mild vegetable stock
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 tsp sugar
- 200 g aburaage or firm tofu, cut into pieces
- 150 g shiitake or button mushrooms, sliced
- 2 spring onions, sliced
- 150 g spinach or pak choi
- Optional shichimi chilli and nori
Method
- Bring dashi or stock, soy sauce, mirin and sugar to a simmer. Add mushrooms and cook gently for 5 minutes.
- Add tofu and spinach or pak choi and heat for another 2–3 minutes.
- Loosen or cook udon separately according to the packet. Do not overcook.
- Divide udon among four bowls and pour over hot broth with tofu and vegetables.
- Serve with spring onion and optional shichimi and nori.
Tips and variations
- Frozen udon usually needs only 1–2 minutes to heat.
- For a vegetarian soup, use kombu-shiitake dashi.
- Taste broth before serving because soy sauces vary in saltiness.
