Take comfort in a hearty bowl of udon noodle soup. This soup recipe is easy to put together and can be customized with any extra veggies or ingredients you want to add.
For this udon noodle soup, we chose to use a combination of spinach, tofu, and green onions. You can also add in mushrooms, bok choy, or an egg for more great flavors.
The most important ingredient is the package of udon noodles, which are hearty Japanese noodles made from wheat flour. They can be found in the Asian section of your food store or the produce/freezer section, as the noodles come in various forms (dried, fresh, frozen).
For this udon noodle soup recipe, it’s important to use fresh udon noodles for the speedy cooking process; dried noodles will take longer to cook. Once you’ve made the soup, it should keep for a week in an airtight container in the fridge.
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Cook time: 5 minutes
Prep time: 10 minutes
Idle time:
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Servings:
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Ingredients
- 8 cups Dashi
- 1 tbsp mirin (a Japanese cooking wine available at specialty shops)
- 1 tbsp soy sauce
- 1 pkg (7 oz.) fresh udon noodles
- 1 cup fresh spinach leaves stemmed
- 2 small round fish cakes thinly sliced into strips
- 1/4 carton medium water-packed tofu drained, about 3 to 4 oz. cut into 1-inch squares about 1/4-inch thick
- 1 green onion chopped
Instructions
- Bring the dashi to a boil in a large saucepan over medium-high heat. Add the mirin and soy sauce. Add the noodles and simmer until soft, about 2 minutes.
- Using a large spoon with tongs, remove the noodles from the soup and divide the noodles between 2 bowls. Add the spinach to the soup and simmer just until wilted - about 1 minute.
- Using tongs or chopsticks, remove the spinach from the soup and mound it atop the noodles in the bowls, dividing equally.
- Arrange the fish cake slices and the tofu atop the noodles. Divide the soup between the bowls and top with the green onion. To eat, use chopsticks to slurp the noodles.
Additional information
Updated by Beeta Hashempour on 6/12/2018
