Classic Kake Udon With Dashi Broth
A comforting Japanese noodle soup featuring thick udon noodles served in a clear, savory dashi-based broth.
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Ingredients
- 2 packs Frozen or fresh Udon noodles
- 4 cups Dashi stock (Kombu and Katsuobushi based)
- 2 tablespoons Usukuchi (Light) Soy Sauce
- 1 tablespoon Mirin
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt(optional)
- 2 stalks Green onions, thinly sliced
- 4 slices Kamaboko (Fish cake), sliced(optional)
- 1 pinch Shichimi Togarashi (Seven-spice powder)(optional)
- 2 tablespoons Tenkasu (Tempura scraps)(optional)
Instructions
- 1
Prepare the dashi stock in a medium pot and bring it to a gentle simmer over medium heat.
- 2
Add the light soy sauce, mirin, sugar, and salt to the dashi stock, stirring until the sugar is fully dissolved.
- 3
Taste the broth and adjust the saltiness if necessary, then keep the broth warm on low heat.
- 4
In a separate large pot of boiling water, cook the udon noodles according to the package instructions (usually 1-2 minutes for frozen).
- 5
Drain the noodles thoroughly in a colander and rinse briefly under hot water to remove excess starch.
- 6
Divide the hot noodles into two deep serving bowls.
- 7
Ladle the hot dashi broth over the noodles until they are completely submerged.
- 8
Garnish with sliced green onions, kamaboko slices, and a sprinkle of tenkasu and Shichimi Togarashi before serving immediately.
Nutrition per Serving
380
Calories
12g
Protein
72g
Carbs
2g
Fat
4g
Fiber
6g
Sugar
1450mg
Sodium
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