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Ultimate Udon Noodles Recipe: A Flavorful Japanese Delight

Ultimate Udon Noodles Recipe: AFlavorful Japanese Delight

Udon noodles are a staple of Japanese cuisine, cherished for their thick, chewy texture andability to absorb a wide range of flavors. Whether you’re a seasoned cook or just starting out,this udon noodle recipe is perfect for creating a delicious, hearty meal. This guide will walkyou through each step, ensuring that your udon noodles turn out perfectly every time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3
Calories 306 kcal

Ingredients
  

  • 400g fresh or 200g dried udon noodles
  • 4 cups (960ml) – the base of many Japanese soups
  • 3 tablespoons – for that rich umami flavor
  • 2 tablespoons – adds a slight sweetness
  • 1 tablespoon – balances the savory elements
  • 2, finely chopped – for garnish and added flavor
  • : Optional, for adding tempura pieces
  • Carrots, mushrooms, spinach, or any favorite veggies
  • Chicken, beef, tofu, or shrimp (optional)

Instructions
 

  • Step 1: Prepare the Udon Noodles
    1. Cook the Udon Noodles: Boil a large pot of water. Add the udon noodles and cookaccording to package instructions, usually around 10 minutes for fresh noodles or 8minutes for dried ones. Stir occasionally to prevent sticking
    .2. Drain and Rinse: Once cooked, drain the noodles and rinse them under cold waterto stop the cooking process and remove excess starch.
  • Step 2: Prepare the Dashi Broth
    1. Heat the Dashi Stock: In a large pot, bring the dashi stock to a simmer over mediumheat.
    2. Add Soy Sauce, Mirin, and Sugar: Stir in the soy sauce, mirin, and sugar. Taste thebroth and adjust the seasoning if necessary. Simmer for another 5 minutes to let theflavors meld together.
  • Step 3: Assemble the Udon Noodles
    1. Combine Noodles and Broth: Add the cooked udon noodles to the simmeringbroth. Let them warm through for 2-3 minutes
    .2. Add Protein and Vegetables: If using, add your choice of protein (chicken, beef,tofu, shrimp) and vegetables (carrots, mushrooms, spinach) to the broth. Simmeruntil the protein is cooked and the vegetables are tender
    .3. Garnish: Ladle the udon and broth into bowls. Top with chopped green onions and, ifdesired, tempura pieces for added crunch.