🇯🇵 Japan recipe
Udon
Thick, chewy wheat noodles served in a steaming hot dashi broth seasoned with soy sauce and mirin. This is one of Japan's most comforting and fundamental noodle dishes, enjoyed in countless regional variations from Kagawa to Tokyo.
Prep10 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 400 g dried udon noodles (or 600 g fresh/frozen udon)
- 6 cups dashi stock
- 3 tbsp usukuchi (light) soy sauce
- 2 tbsp mirin
- 1 tsp salt
- 1/2 tsp sugar
- 2 green onions, thinly sliced
- 4 slices kamaboko (fish cake)
- 4 pieces abura-age (fried tofu), cut in half
- Shichimi togarashi for serving
- 4 soft-boiled eggs (optional)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 310
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 3 g
