Warm up with this authentic udon soup—chewy wheat noodles in a savory dashi broth, topped with pink-swirled fish cake (narutomaki), crispy tempura, and scallions. A comforting bowl of umami that’s ready in 20 minutes!
Ingredients
For the Broth:
- 4 cups dashi stock (or kombu + bonito flakes)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
For the Udon:
- 2 packs (14 oz) fresh or frozen udon noodles
- 4 slices narutomaki (fish cake)
- 1 cup tempura shrimp or veggies
- 2 green onions, sliced
- 1 sheet nori, shredded
Optional Toppings:
- Soft-boiled egg
- Kamaboko (white fish cake)
- Shichimi togarashi (spice blend)
Instructions
1️⃣ Prepare Broth:
- Heat dashi, soy sauce, mirin, and sugar until simmering.
2️⃣ Cook Udon:
- Boil noodles per package instructions (usually 1-2 mins for fresh). Drain and rinse.
3️⃣ Assemble Bowls:
- Divide noodles among bowls. Pour hot broth over them.
- Arrange narutomaki, tempura, and scallions on top.
4️⃣ Serve:
- Garnish with nori and shichimi togarashi.
