Kake Udon (Japanese Udon Noodle Soup)
The simplest form of Japanese udon noodle soup - thick, chewy noodles in a clean dashi broth seasoned with just soy sauce and mirin - never letting the dashi come to a full boil while steeping the bonito flakes is what keeps the broth clear and delicate instead of turning cloudy and bitter.
⏱ 30 min🍽 2 servings
dinnerasianquick
Ingredients
- •4 cups dashi
- •3 tbsp soy sauce
- •2 tbsp mirin
- •1 lb udon noodles
- •2 scallions, thinly sliced
- •2 tbsp bonito flakes, for garnish
Steps
- 1.Heat the dashi in a pot over medium heat until small bubbles just begin to appear around the edges - never let it come to a full boil, since boiling the bonito-based dashi is what turns it cloudy and bitter instead of clean and delicate.
- 2.Stir in the soy sauce and mirin to make the kakejiru broth, and keep it warm over low heat.
- 3.Bring a separate large pot of water to a boil and cook the udon noodles according to the package directions, stirring occasionally with chopsticks to keep them separated.
- 4.Drain the noodles and divide them between two serving bowls.
- 5.Ladle the hot broth over the noodles, filling each bowl.
- 6.Top with the sliced scallions and a sprinkle of bonito flakes, and serve immediately while hot.