Udon Noodle Soup
Thick, chewy wheat noodles in a clean kombu-and-bonito dashi broth — a technique likely introduced from Tang-dynasty China over a thousand years ago, but perfected in Japan's Sanuki region, still considered the noodle's spiritual home.
Vegetarian-optional
⚠ Contains: Gluten, Fish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose or bread flour
- 1 cup water
- 1 tbsp salt
- 4 cups water, for the dashi
- 1 piece kombu (dried kelp)
- 1 cup bonito flakes (katsuobushi)
- 3 tbsp soy sauce
- 2 tbsp mirin
- Sliced scallions, to serve
Steps
- Dissolve the salt in the 1 cup of water, then gradually mix into the flour to form a shaggy dough.
- Knead the dough thoroughly (traditionally by treading it underfoot in a bag) until smooth and elastic, then rest it, wrapped, for at least 1 hour.
- Roll the rested dough out into a thick sheet and cut into wide, even noodle strands.
- For the dashi, soak the kombu in the 4 cups of water for 20 minutes, then heat gently and remove the kombu just before it boils.
- Bring the water back to a boil, add the bonito flakes, then turn off the heat and let steep 5 minutes before straining.
- Season the strained dashi with the soy sauce and mirin.
- Boil the fresh udon noodles for 8-10 minutes until chewy and tender, then drain and divide among bowls.
- Pour the hot dashi over the noodles and top with sliced scallions.