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–+ servings

Koro Udon (Nagoya Style Udon Soup)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Instructions 

  • Take a sauce pan and add 350 ml dashi stock, 2 ½ tbsp Japanese dark soy sauce (koikuchi shoyu) and 1 tbsp mirin. Bring to a boil and let it bubble for 1 minute before turning off the heat.
    Koro udon soup in a saucepan on the stove
  • Add 3-5 ice cubes to the broth to help cool it quickly. It should be warm, not hot or cold. Let the broth sit while you cook the noodles.
    udon tsuyu sauce with ice cubes
  • Bring a pot of water to a rolling boil and add 2 portions udon noodles. Cook for the time stated on the packaging.
    boiling homemade udon noodles in a pot of water
  • In the meantime, boil a small pot of water and add 1 pinch salt. Blanch 30 g Oriental spinach for 1 minute and then transfer to a bowl of cold water to prevent overcooking.
    chilling blanched spinach in a bowl of cold water
  • Once the udon is cooked, use a colander to drain and rinse with warm water to remove excess starch. Shake well to release excess water, then place in serving bowls.
    Udon in water in a steel mixing bowl
  • Pour the warm soup over the udon and garnish with the blanched spinach, toasted white sesame seeds and finely chopped green onions.
    Koro udon topped with blanched spinach, chopped green onions and sesame seeds in a gray ceramic bowl

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.