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Udon Noodle Soup
Simple Japanese udon soup with fishcake, tempura prawn and a warming kombu-soy broth. Cooking the udon noodles separately from the broth and draining them before combining keeps the broth clear instead of clouding it with starch.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Japanese
Ingredients
4 portionsfresh udon noodles
1.5Ldashi stock
4 tbspsoy sauce
3 tbspmirin
1 tbspsake
4slices narutomaki fishcake
4tempura prawns
spring onions and shichimito serve
Instructions
1
Simmer dashi with soy, mirin and sake 5 minutes. Taste and adjust.
2
Cook udon noodles separately, drain.
3
Place udon in bowls and pour hot broth over.
4
Top with fishcake, tempura prawn and spring onions.
5
Sprinkle shichimi (seven spice) to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
86
Protein
4.1g
Fat
0.2g
Carbs
13.8g
Fiber
0.4g
Sodium
1974mg
Reviews
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★★★★★
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