Easy Udon Noodle Soup recipe
The most comforting easy meal: Udon Noodle Soup! Thick udon wheat noodles in a simple yet savory broth. The pleasure factor in this simple bowl of noodles and hot broth cannot be overstated. It's such a treat to drink the hot broth and slurp up the chewy noodles! A favorite meal for rainy days or when you're feeling under the weather.
Servings: 1
Calories: 452kcal
Equipment
- Small cooking pot (or medium saucepan)
Ingredients
- 2 cups water
- 1 package Udon Noodles *frozen
- 1 Tbsp Tsuyu *can be subbed with 1 Tbsp soy sauce and 1/4 tsp sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin
- 1/2 Tbsp Instant Dashi Powder
- 1 green onion, minced
- 1-2 sprinkles furikake
Optional toppings:
- 1-2 sheets beancurd or tofu skins
- 3-4 slices fish cakes
- 1 egg
Instructions
- Make broth. In a medium saucepan or individual cooking pot, add water, instant dashi powder, tsuyu, soy sauce, and mirin. Add the fish cakes and bean curd. Bring to a simmer over medium heat. Stir and let the flavors meld together, about 2-3 minutes.
- Add noodles. When everything is bubbling, add frozen noodles directly into the hot broth. Use tongs or chopsticks to gently loosen the noodles. Cook for 1-2 minutes until the noodles have softened and are no longer frozen.
- Add egg. *Optional.* If adding a poached egg, crack a raw egg into a small ramekin. When the soup is bubbling, add the raw egg in the center of the pot. Cover, lower heat to medium-low, and cook for 2 minutes. The egg should be just set with a runny yolk. *For a firmer yolk, cook for 1-2 additional minutes.
- Garnish and serve. Transfer to a large bowl. Or, if using an individual cooking pot, serve as is. Add green onion and furikake. Serve immediately and enjoy!
Video
Notes
Tips:
- Add noodles last. To keep that chewy texture, add the noodles last. Do not overcook! Frozen Sanuki Udon noodles are pre-cooked and only need to be reheated in the hot broth until soft and pliable.
- Freeze fish cakes. Since you only need a few slices for one serving, slice all the fishcakes in advance and transfer to a ziploc baggie. Freeze and pull out a few slices anytime you'd like. It should keep for 1-2 months this way.
- Freeze bean curd. The bean curd also freezes well. Keep in the freezer in a ziploc baggie.
- Cook in a ramen pot. If you have a Korean ramen pot, this is a great recipe for it. Perfect for an individual serving.
Nutrition
Calories: 452kcal | Carbohydrates: 73g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 3074mg | Potassium: 217mg | Fiber: 6g | Sugar: 14g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 3mg