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Kake udon with tenkasu, kamaboko and spring onion

Simple Udon Noodle Soup (Kake Udon)


  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 4-5 Servings 1x

Description

How to make delicious, delicate Kake Udon. The base of all great udon dishes. (Serves 4-5)


Ingredients

Scale

Dashi Broth

  • 10g Kombu (dried kelp)
  • 15g Katsuobushi (bonito flakes)
  • 10g Niboshi (dried sardines)
  • 1l Water
  • 5 tbsp (75ml) Soy sauce
  • 2 tbsp Mirin
  • 1/2 tsp Salt

Contents

  • 4-5 portions Udon noodles
  • Spring onion finely chopped
  • Toppings of your choice (see in post)

Instructions

Making Awase Dashi

  1. First, remove and discard the heads of the niboshi (dried sardines).
    Removing heads from niboshi (dried sardines)
  2. Pour 1l of cold water into a pot.
    Pouring cold water into a pan
  3. Add the niboshi and kombu. Leave to soak for 30 minutes.
    Soaking niboshi and kombu in cold water
  4. After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
    adding katsuobushi to the water
  5. Allow the dashi to heat up until small bubbles start to appear, then turn off the heat. Do not let it boil. 
    bubbles in the dashi just before boiling
  6. Take a large heatproof bowl and place a sieve lined with kitchen paper inside.

    Lining a sieve with kitchen paper

  7. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl. 
    Straining the dashi to make it clear

Udon and Broth

  1. Boil the udon according to the instructions on the packaging.
    boiling udon noodles in a separate pot
  2. Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
    Adding soy sauce to the dashi
  3. Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin. 
    Boiling the udon soup to burn the alcohol in the mirin
  4. Turn off the heat and add 1/2 tsp salt. Mix well.
    Mixing salt into the udon soup
  5. Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
  6. Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
    Placing udon noodles into a bowl
  7. Divide the broth evenly into each bowl and top with spring onion and your choice of extra toppings.
    Pouring udon soup into a bowl
  8. Enjoy!
    Udon noodles held with wooden chopsticks

Notes

If you don't want to make your own dashi from scratch, see in post for alternatives.

See post for more topping ideas.

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese

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