This udon noodle soup usually uses dashi broth (consist of konbu - kelps and katsuobushi - dried bonito flakes) and topped with tempura fritter. In here, this recipe utilizes the kelps and mushrooms to make the dashi soup base. Just add some vegetables tempura or agedashi tofu, if desired.
Preparation: 5 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 8 dried kelps in knot
° 4 shiitake mushrooms, sliced or halved
° 2 thin slices ginger
° 750ml water, for soup base
° 1 teaspoon sugar
° ½ teaspoon salt, or to taste
° 30ml shoyu (Japanese soy sauce) or light soy sauce, or to taste
° 30ml mirin or 10ml cooking rice wine
° 750ml water, for cooking udon
° 2 packs (400g) udon noodle
° finely shredded spring onion, for garnish
° shichimi togarashi (optional), to serve
1. Place the dried kelps, mushroom, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Add in sugar, salt, shoyu, and mirin and simmer for 1 minute.
2. Meanwhile, place the udon in a pot or wok of lightly salted boiling water and cook for 5 minutes or until tender. Drain the noodle thoroughly and divide among 2 individual serving bowls. Garnish with spring onion.
3. Ladle the soup into individual serving bowls, sprinkle with spring onion, shichimi togarashi and serve immediately.
1. Substitute shichimi togarashi(seven-spice mix) with chilli powder and a few lightly toasted black and white sesame seeds, if desired.