Simple Udon Noodle Soup (Kake Udon)

Method13 steps

1. 1

   Step 1: Choose one stock route. For fish stock, remove and discard the heads from the 10 g dried sardines. For plant stock, omit the sardines and bonito flakes and use 1–2 dried shiitake mushrooms instead.

   Uses 10 g dried sardines, only for fish stock · 1–2 dried shiitake, only for plant stock

   
2. 2

   Step 2: Pour the 1000 ml dashi water into a pot and add the 10 g kombu. Add either all the headless sardines for fish stock or the 1–2 dried shiitake for plant stock. Cover and soak for 30 minutes.

   Soak dashi ingredients · 30 minUses 1000 ml water for dashi · 10 g dried kombu · Headless dried sardines, only for fish stock · Chosen dried shiitake, only for plant stock

   
3. 3

   Step 3: After the full 30-minute soak, put the covered stock ingredients and soaking liquid on the stove and begin heating over medium-low heat.

   Uses Soaked kombu, chosen stock ingredients and their liquid

   
4. 4

   Step 4: For fish stock, add the 15 g bonito flakes. For plant stock, omit the bonito and continue with the kombu and shiitake already in the pot.

   Uses Warming chosen stock · 15 g bonito flakes, only for fish stock

   
5. 5

   Step 5: Heat slowly until small bubbles start to appear, then turn off the heat. Keep this stock below a boil.

   Uses Chosen stock with its solids

   
6. 6

   Step 6: Set a kitchen-paper-lined fine sieve over a large heatproof bowl.

   
7. 7

   Step 7: Pour the stock through the lined sieve into the bowl. Keep the strained clear broth and remove the spent stock solids.

   Uses Hot stock and spent solids

   
8. 8

   Step 8: Keep the clear strained dashi ready for the noodle broth. If preparing it ahead, cool promptly, cover and refrigerate at 4°C or below for up to 3–4 days, or freeze in portions for up to 1 month.

   Uses Clear strained dashi, separated from the spent solids

   
9. 9

   Step 9: Cook all five portions of udon according to their packet using separate cooking water. Drain, rinse with fresh hot water to remove excess starch and drain again. Keep the noodles hot; the broth can be prepared while the noodles cook.

   Uses 5 portions udon noodles · Water for cooking udon according to the packet and rinsing it with hot water; drain

   
10. 10

    Step 10: Return all the strained dashi to the pan. Add the 5 tbsp soy sauce and 2 tbsp mirin, then bring to a boil over medium-high heat.

    Uses All clear strained dashi · 5 tbsp Japanese soy sauce · 2 tbsp mirin

    
11. 11

    Step 11: Once the seasoned broth is boiling, let it bubble for 1–2 minutes. Turn off the heat and stir in the ½ tsp salt until dissolved.

    Boil seasoned broth · 1 minUses Boiling dashi, soy sauce and mirin broth · ½ tsp salt

    
12. 12

    Step 12: Divide the hot drained udon and all the hot broth among five bowls. Divide the 5 tbsp chopped green onions among them. Add ready tempura flakes and sliced kamaboko to taste if using, then serve immediately.

    Uses All cooked, rinsed and drained udon · All hot seasoned broth · 5 tbsp finely chopped green onions · Ready tempura flakes (tenkasu), to taste if using · Ready kamaboko fish cake, sliced, to taste if using

    
13. 13

    Step 13: Store any leftovers separately: cool promptly and refrigerate covered. Use cooked udon within 24 hours, loosening it with boiling water before reheating. Keep broth at 4°C or below and use within 3–4 days. Alternatively, freeze noodles and broth separately for up to 1 month; reheat the noodles from frozen rather than thawing first.

    Uses Any leftover cooked noodles and broth · Boiling water only if needed to loosen refrigerated noodles