Within the temper for a comforting bowl of scorching noodle soup? Make this one-pot Straightforward Udon Noodle Soup in simply 10 minutes! With a lightweight, savory broth and thick and chewy Japanese noodles, this recipe hits the spot each time.
This 10-Minute Udon Noodle Soup recipe is on the prime of my son’s checklist for our Straightforward School Meal Collection. He loves that it’s easy, nutritious, and filling. It actually hits the spot when he needs a piping-hot bowl of homey consolation! I’ll present you how one can make this traditional Japanese meal very quickly and customise it together with your favourite toppings.
Craving less difficult Japanese noodle soups? Attempt my fashionable Soba Noodle Soup, Nabeyaki Udon, and Beef Udon recipes!
Why I Love This Recipe
- Cooks in only one pot! There’s no must boil the noodles in a separate pot with this fast methodology. I like the minimal gear and clear up!
- A go-to consolation dish any time of 12 months. Who can resist the recent savory soup and chewy, thick noodles? Definitely, it’s soul meals that may heat you from the within out.
- Completely foolproof and beginner-friendly! This recipe proves you can cook dinner a scrumptious and inexpensive Japanese meal your self, even in case you’re in a tiny dorm room.
Substances for Straightforward Udon Noodle Soup
- frozen udon noodles – I take advantage of thick and chewy frozen Sanuki udon
- Japanese noodle soup base (mentsuyu) and water – for the soup broth
- Shanghai bok choy or any greens
- mushy or hard-boiled egg
- fried fish cake (satsumaage) – non-obligatory
- kamaboko (fish cake) – non-obligatory
- shichimi togarashi (Japanese seven spice) – non-obligatory
What’s Mentsuyu?
Mentsuyu (めんつゆ) or tsuyu is a Japanese soup base used to taste noodle soups, rice bowls, scorching pots, and tempura dipping sauces. It’s constituted of sake, mirin, soy sauce, and kombu and katsuo (dried bonito flakes) dashi. The flavour is each delicate and intensely savory. Usually bought in concentrated kind, you’ll be able to simply dilute it with water to be used.
Discover the printable recipe with measurements beneath.
Substitutions
- Shanghai bok choy – You should use inexperienced cabbage, napa cabbage, or different leafy greens like spinach instead of the bok choy.
- Frozen udon noodles – When you don’t have frozen udon, merely add in pre-cooked noodles on the finish of cooking.
- Mentsuyu – When you can’t discover bottled Japanese soup base, you can also make soup broth from scratch with a mix of dashi (Japanese soup inventory), soy sauce, and mirin as an alternative.
How To Make Straightforward Udon Noodle Soup
Preparation
Step 1 – Lower the Shanghai bok choy. You’ll want half a head minimize into two quarters. I wish to slice by way of the underside white half first, then use my fingers to tear aside the 2 items.
Cooking
Step 2 – Boil the soup broth and cook dinner the bok choy. Warmth the mentsuyu (soup base) and water till boiling, then add the bok choy and cook dinner for 45 seconds.
Step 3 – Warmth the frozen udon and fried fish truffles. The model of frozen udon I take advantage of requires simply 1 minute to reheat from frozen. Stir with chopsticks to loosen up the noodles within the boiling broth.
Step 4 – Serve! Switch all the things to a big bowl and prepare the bok choy, fried fish truffles, kamaboko slices, and boiled egg on prime. Sprinkle with non-obligatory shichimi togarashi and revel in!
Nami’s Recipe Ideas
- Use frozen udon noodles – I like to recommend utilizing pre-cooked frozen udon noodles, which provides you with the most effective texture. I like utilizing thick and chewy frozen Sanuki udon from a Japanese market. There’s no must defrost them, as they reheat within the boiling broth in simply 1 minute.
- Use bottled noodle soup base – For this fast methodology, I take advantage of handy mentsuyu that is available in a bottle. In case you have time, you can also make the soup broth from scratch as I do in my authentic Udon Noodle Soup recipe.
Variations and Customizations
- Change up the toppings. You should use any toppings you want. Attempt deep-fried tofu pouches (aburaage), baked tofu, shiitake mushrooms, wakame seaweed, or store-bought tempura. You would additionally preserve it easy with simply sliced inexperienced onions!
- Use different noodles. You should use rice noodles or 100% buckwheat noodles (juwari soba) for gluten-free, and konnyaku noodles for a low-calorie possibility.
- Vegan/vegetarian variations. Customary store-bought bottles of mentsuyu from Japanese and Asian markets will not be vegan/vegetarian pleasant. Due to this fact, I encourage you to make your personal mentsuyu at house. The excellent news is it’s tremendous straightforward. First, make the Kombu Dashi or Vegan Dashi (each take simply 20 minutes), and add sake, mirin, and soy sauce to the dashi. It’s as straightforward as going to the shop!
What To Serve with Udon Noodle Soup
This udon noodle soup is definitely a meal in itself, but it surely additionally pairs splendidly with:
Storage and Reheating Ideas
To retailer: You possibly can preserve the udon noodles and broth individually in hermetic containers and retailer them within the fridge for as much as 3 days. Nonetheless, it’s finest to arrange the udon noodles proper earlier than you assemble and serve. I don’t suggest freezing the leftovers.
Incessantly Requested Questions
We discovered that including the frozen udon noodles instantly into the broth doesn’t cloud the soup an excessive amount of, and the result’s passable sufficient you can skip an additional step right here. These udon noodles are already pre-cooked, so you must warmth them up for one minute.
Extra 10-Minute Recipes
When you love this Straightforward Udon Noodle Soup, try a few of my different 10-Minute School Meals:
Forestall your display screen from going darkish
- Collect all of the components. I take advantage of an electrical pot for this recipe and others within the 10-Minute Meal collection. You additionally might use an everyday saucepan on the range.
Trim the stem finish of a head of Shanghai bok choy and minimize it in half lengthwise. I slice by way of the underside white half with my knife, then pull aside the 2 halves with my fingers. Lower ½ head Shanghai bok choy in half once more so you could have two quarters. Reserve the remainder of the bok choy for one more use.
To Prepare dinner the Udon Noodle Soup
Add 1½ cups water and ¼ cup mentsuyu (concentrated noodle soup base) to a saucepan or electrical pot. Cowl with a lid. Warmth the saucepan over medium-high warmth or on Mode II (600W) for the electrical pot.
When the broth is boiling, add the bok choy. Cowl the pot and cook dinner for about 45 seconds, relying on the bok choy’s measurement.
Subsequent, add 1 serving udon noodles (no must defrost) to the boiling soup broth. Add 2 items satsumaage (fried fish truffles) on prime of the frozen noodles. Prepare dinner the noodles in line with the bundle directions. This model of frozen udon noodles requires reheating for 1 minute. Utilizing chopsticks, stir the noodles to loosen them up.
To Serve
Switch the noodles and soup broth to a big bowl and prepare the bok choy and fried fish truffles on prime. Add 2 slices kamaboko (fish cake) and 1 mushy or hard-boiled egg.
If you would like, sprinkle shichimi togarashi (Japanese seven spice) on prime for a spicy kick. Get pleasure from!