Udon Soup
A comforting bowl of thick udon noodles in a savory broth, topped with fish cake, daikon, and green onion. Simple and satisfying for a weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 servings udon noodles
- 4 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 oz daikon radish
- 4 oz fish cake (kamaboko)
- 2 stalks green onions
Instructions
- 1
Peel the 4 oz daikon and slice into 1/4-inch rounds, then cut the 4 oz fish cake into thin slices. Slice the 2 green onions diagonally into 1-inch pieces.
- 2
In a pot, bring 4 cups dashi stock to a boil over medium-high heat. Add the 3 tbsp soy sauce and 2 tbsp mirin, stirring to combine.
- 3
Add the daikon slices to the broth and simmer over medium heat until tender, about 10 minutes. The daikon should be easily pierced with a fork.
- 4
Add the 2 servings udon noodles and the fish cake slices to the pot. Cook until the noodles are heated through and separated, about 3-4 minutes, stirring gently.
- 5
Ladle the soup into bowls, making sure each gets noodles, daikon, and fish cake. Top with the sliced green onions and serve hot.
Tools you’ll need
- pot
- knife
- cutting board
- ladle
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