Udon Noodle Soup Kake Udon Recipes

KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP

Steps:

• Heat a large pot of water for cooking the udon noodles.
• Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
• Cook the udon noodles according to the package instructions.
• Divide drained, cooked udon into two large, deep serving bowls.
• Top with grated ginger, chopped green onion, and fish cake slices (optional).
• Pour in simmering broth to fill both bowls.
• Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
• Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.

SIMPLE UDON NOODLE SOUP (KAKE UDON)

Steps:

• First, remove and discard the heads of the niboshi (dried sardines).
• Pour 1l of cold water into a pot.
• Add the niboshi and kombu. Leave to soak for 30 minutes.
• After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
• Allow the dashi to heat up until small bubbles start to appear, then turn off the heat. Do not let it boil.
• Take a large heatproof bowl and place a sieve lined with kitchen paper inside.
• Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl.
• Boil the udon according to the instructions on the packaging.
• Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
• Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin.
• Turn off the heat and add 1/2 tsp salt. Mix well.
• Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
• Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
• Divide the broth evenly into each bowl and top with spring onion and your choice of extra toppings.
• Enjoy!

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.