Udon Noodle Soup
Thick chewy udon noodles in a delicate dashi-soy broth with tempura.
- prep 5 min
- cook 10 min
- total 15 min
- serves 4
- intermediate
- Japan
Ingredients
- 400 g udon noodles
- 1 L dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 3 scallions
- 4 slices kamaboko
- 30 g tempura bits
Steps
- Make broth: combine dashi, soy sauce, mirin, simmer.
- Cook udon noodles, drain.
- Divide noodles into bowls, ladle hot broth over.
- Top with kamaboko, scallions, tempura bits.
- Serve immediately.
≈ 350 kcal · 12 g protein · 58 g carbs · 6 g fat — per serving, estimate