Japanese · serves 2
Udon Noodle Soup
Fifteen minutes, and the broth is four ingredients you stir together.
Ingredients
- 400g udon or thick noodles
- 5 cups dashi or vegetable stock
- 3 tbsp soy sauce
- 2 tbsp mirin or 1 tbsp vinegar + 1 tsp sugar
- 200g tofu or 2 eggs
- 2 cups greens (spinach, bok choy)
- Spring onion
- Chilli flakes, sesame oil
Method
- Broth: stock, soy, mirin and a pinch of salt. Heat but do not boil hard — it goes cloudy and harsh.
- Taste it now. The broth is the dish; if it's flat, add soy a teaspoon at a time.
- Boil the noodles separately and rinse them. Starchy noodle water clouds the soup.
- Blanch the greens in the broth for 60 seconds.
- Noodles in the bowl, broth ladled over, greens and tofu on top.
- Spring onion, chilli flakes, a drop of sesame oil.