Ingredients
Scale
- 6 oz fresh or frozen udon noodles
- 3 cups dashi stock (homemade or instant powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 cup sliced shiitake mushrooms (optional)
- 4 oz soft tofu, cubed (optional)
- 2 scallions, thinly sliced
- 1 tsp toasted sesame oil
- Shichimi togarashi or chili oil (optional)
Instructions
- Combine dashi stock, soy sauce, and mirin in a pot. Bring to a gentle simmer.
- Cook udon noodles separately according to package instructions. Drain and set aside.
- Add mushrooms to the broth and simmer for 3-4 minutes.
- Gently add tofu or protein of choice and cook until heated through.
- Divide noodles between bowls and ladle broth with toppings over them.
- Garnish with scallions, drizzle with sesame oil, and sprinkle chili powder if desired. Serve hot.
Notes
- Use fresh or frozen udon for best texture.
- Adjust soy sauce and mirin to taste before serving.
- Avoid overcooking noodles to keep chewiness.
- Add vegetables or protein as you like for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 2
- Calories: 280
- Sugar: 2g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg