Udon Noodle Soup (Kake Udon)
Thick, chewy wheat noodles in a clear, golden dashi broth seasoned with soy sauce and mirin. Kake udon (かけうどん) is the most fundamental form of udon soup — the noodles, the broth, and a scattering of spring onion. Nothing else. It is the dish that demonstrates why dashi is called the soul of Japanese cooking: the broth is nearly colourless yet layered with umami, lightly sweet from the mirin, and clean in a way that Western stocks rarely achieve. Udon is a specialty of the Kagawa region (Sanuki udon) but is eaten everywhere in Japan. The Kansai version uses a lighter, more delicate broth; the Kanto version uses a darker, more assertive soy. This recipe follows the Kansai style. Make the broth right and the noodles will take care of themselves.
Ingredients
- 300 gfresh or frozen udon noodles
- 700 mldashi stock
- 2 tbspsoy sauce
- 2 tbspmirin
- 1 tspsake or dry sherry
- ½ tspfine salt
- 2 scallions
- 1 tspshichimi togarashi or ichimi togarashi
- 2 sliceskamaboko or soft-boiled egg
- 1 sheetnori, cut into rectangles
Method
- Make the dashi. The broth is everything in udon soup — the noodles and toppings are secondary. For homemade dashi: place a 10 cm piece of kombu in 800 ml cold water and soak for 20 to 30 minutes. Place over medium-low heat and slowly bring toward a simmer. Remove the kombu just before it reaches a full boil (boiling makes dashi bitter). Add 10 to 15 g of katsuobushi (bonito flakes), turn off the heat, and let steep for 5 minutes. Strain through a fine-mesh sieve without pressing. The result should be a pale amber, clear, subtly oceanic stock. For dashi powder: dissolve 1 teaspoon in 700 ml of hot water. For dashi packets: follow the packet instructions. Homemade gives the cleanest, most complex result; dashi powder is the quickest shortcut.
- Season the broth. Pour the dashi into a clean saucepan. Add the soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat — not a rolling boil. Taste: the broth should be savory, lightly sweet, and clean. If it tastes flat, add a pinch more salt; if too salty, add a splash of water. The color should be a clear pale gold for Kansai-style or a deeper amber for the Kanto version. Keep warm over the lowest heat while the noodles cook. The broth must be very hot when served — udon soup goes cold quickly.
- Cook the noodles separately. Always cook udon noodles in a separate pot of boiling unsalted water — not in the broth. Noodles release starch that will cloud and thicken the broth. For frozen udon: add to boiling water for 1 to 2 minutes until just loosened and heated through. For fresh vacuum-packed: 2 to 3 minutes. For dried: follow the package, but cook 1 minute less than stated. Drain well. Rinse briefly with hot water to remove surface starch. Divide between two deep bowls.
- Assemble and serve immediately. Ladle the very hot broth over the noodles — enough to mostly submerge them. Scatter spring onions over the top. Add any additional toppings: kamaboko fish cake, soft-boiled egg, nori, or tempura (if making Tempura Udon). Serve shichimi togarashi on the side for each person to add to their own taste. Udon soup must be served and eaten immediately — the noodles continue absorbing broth and soften as they sit. This is not a dish that waits.
- Variations. Kitsune udon: place an aburaage (fried tofu pouch, simmered briefly in soy, mirin, and dashi) on top of the noodles before pouring the broth. Tempura udon: add a piece of shrimp or vegetable tempura on top. Niku udon (meat udon): cook thin slices of beef or pork in the broth for 1 to 2 minutes before ladling over the noodles. Curry udon: add 1 tablespoon of Japanese curry paste (from a roux block) to the broth and whisk until dissolved.
FAQ
Dashi is Japan's foundational soup stock, made primarily from two ingredients: kombu (dried kelp, which provides glutamic acid umami) and katsuobushi (dried bonito flakes, which provide inosinic acid umami). The combination is synergistic — together they produce an umami more powerful than either provides alone. To make: soak kombu in cold water 20 to 30 minutes, heat gently to just below boiling, remove kombu, add katsuobushi, steep 5 minutes, strain. Vegan dashi: use kombu only, or kombu plus dried shiitake mushrooms. The result is a very different flavor profile but still excellent. Instant dashi powder is available widely as a quick substitute.
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Comments (2)
Salt your cooking water generously for udon noodle soup — about 1 tablespoon per liter. This is the only chance to season from inside. No amount of sauce compensates for bland, under-seasoned pasta or grains.
класс!!! Приготовил - получилось!