Udon noodles are thick, chewy Japanese wheat noodles perfect for slurping up in a flavorful broth or stir-fry dish.
Feeling hungry and craving a bowl of delicious, slurp-worthy udon noodles but only cooking for one? Look no further! This perfect-for-one udon noodle recipe hits all the right notes—umami, savory, and with just the right amount of chew. Packed with step-by-step instructions, this recipe is your ticket to noodle nirvana. Get ready to make your taste buds dance like no one’s watching!
Udon Noodle Soup Extravaganza
Craving something savory and soul-warming that’s as fun to eat as it is to pronounce? Dive into this Udon Noodle Soup! The thick noodles, umami broth, and a sprinkle of scallions make for a bowl full of joy. This dish brings Japanese comfort to your table in no time.
- Cooking method: Boiling and simmering
- Prep time: 10 minutes
- Cook time: 20 minutes
- Cuisine: Japanese
Ingredients
- 1 package (200g) fresh udon noodles
- 2 cups dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 green onion, chopped
- 1/2 tsp sesame oil
- 1 boiled egg, halved
- A handful of bok choy, chopped
- 1/4 cup sliced mushrooms (shiitake or your favorite kind)
- 1 tsp grated ginger
Cooking Instructions
- In a pot, bring 2 cups of dashi broth to a boil.
- Add 1 tbsp soy sauce, 1 tbsp mirin, and 1/2 tsp sesame oil. Stir well. You’re creating magic here.
- Reduce the heat to a simmer and add the grated ginger. Aromatics are your friend.
- Drop in the chopped bok choy and mushrooms. Let them party in the pot for 5 minutes.
- Gently add the fresh udon noodles. Simmer for another 5 minutes until they’re warm and cozy.
- Pour the soup into a bowl. Carefully nestle the boiled egg halves on top. Like tucking in a baby.
- Sprinkle with chopped green onion for a pop of color and flavor.
Suggestions
- No dashi? Use chicken or vegetable broth instead.
- Garnish with nori strips or a sprinkle of togarashi for extra flair.
- For a protein boost, toss in some tofu or cooked chicken.
- Pro tip: Keep the noodles chewy by giving them a cold rinse before adding them to the soup.
