Kake Udon (Simple Japanese Udon Noodle Soup)
Enjoy a warm, comforting bowl of kake udon—chewy noodles in a light, tasty dashi broth. It's simple, cozy, and easy to make!
Equipment
Ingredients
Instructions
- Prepare Toppings: Chop scallions. Soak the wakame seaweeds for 5 minutes and drain completely.
- Cook Udon Noodles: Bring a medium saucepan of water to a boil, add the udon noodles, and cook according to the package instructions. Stir the noodles with chopsticks to separate them as they cook.
- Drain the Noodles: Drain using a strainer and quickly rinse under running cold water to remove the extra starch.
- Udon Soup: Put mentsuyu and water in the same saucepan and warm it up.
- Serve: Serve the drained noodles in a bowl, pour the soup, and place the scallions and wakame on top.
Notes
- If the udon soup is too salty, dilute it with water. If it's too light, add more mentsuyu.
- Udon noodle cooking time - a couple of minutes for frozen ones. 10 minutes or more for fresh and dried ones.
- Try various toppings from the "Topping variations" section.
- If you use store-bought mentsuyu, follow the instruction on the package. How much water to add depends on the product.
Video
Nutrition
Serving: 1servingCalories: 293kcalCarbohydrates: 49gProtein: 17gVitamin C: 1mg
This nutritional information is estimated and provided for general reference only.