Udon Noodle Soup

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Our new family tradition of going to a nice restaurant for our birthdays started when I would ask to go to the only Japanese restaurant in Riyadh, the Tokyo restaurant. The restaurant had large private rooms (restaurants were divided into sections for men and for families/women), so we could often dine with other families from our compound. I always ordered a steaming bowl of udon noodle soup instead of any sushi or teppanyaki. It was my favourite!

Udon noodles are thick chewy, wormy wheat noodles and they are delicious in a noodle soup or a stir fry. In this udon noodle soup, I added green beans, carrot, and fried tofu. Other popular toppings include kamaboko (fish cakes), shiitake mushrooms, snow peas, a boiled or poached egg, or tempura shrimp.

Much to our German mother’s annoyance, it is customary to slurp your noodle soup loudly, as it means you are enjoying your meal (and it also helps to avoid burning your mouth on the hot soup). We compromise by only slurping Asian noodles.

Udon noodles should be available in Japanese and Korean grocery stores, as it is a common ingredient in both cuisines. Although not used in Chinese cooking, some Chinese grocery stores might carry them too.

5.0 from 2 reviews

Udon Noodle Soup

 

Author:

Kiku Corner

Recipe type: Main

Cuisine: Japanese

Serves: 2-3

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

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Ingredients

• 4 cups dashi
• 1 cup green beans
• 1 carrot
• 2 Tbsp shoyu (soy sauce)
• 3 Tbsp mirin
• 2 Tbsp sake
• 2 packages udon (either fresh, frozen, or dried)
• 200g fried tofu triangles
• 2 green onions, thinly sliced diagonally
• 2 Tbsp agedama (fried tempura bits)

Instructions

1. In a medium saucepan, combine the dashi, shoyu, mirin and sake. Heat to simmering.
2. Top and tail green beans, and cut into 2 cm pieces.
3. Julienne carrot.
4. Cook the green beans and carrot in the simmering broth, about 2-3 minutes, until tender crisp. Remove from broth.
5. Cook the udon noodles and tofu triangles until cooked, about 2-3 minutes.
6. Divide the noodles and tofu into 2-3 bowls. Top with the green beans, carrot, green onions, and agedama.
7. Serve hot!

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