How To Make: Kake Udon (Hot Noodle Soup) - Clearspring Recipe

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles offer a healthier option with buckwheat, while spaghetti is more accessible.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

tempura

🥗Healthier: grilled vegetables

💰Cheaper: fried tofu

Grilled vegetables reduce calories while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

This mixture mimics mirin's sweetness and acidity.

Heat 1.5 liters of water in a pan until boiling.

Add the whole pack of Clearspring udon noodles to the boiling water and stir.

Cook the noodles for 10 minutes, stirring occasionally to avoid sticking.

In a separate pan, pour 200 milliliters of dashi broth and add 1 liter of water to dilute it for the soup.

Heat the diluted broth in the pan.

In a small bowl, add 1 tablespoon of wakame flakes and cover with water; let it sit for 10 minutes to expand.

After 10 minutes, drain the wakame seaweed and cut it into smaller pieces.

Cut the root off the spring onion and slice it into large diagonal pieces.

Once the udon noodles are cooked, drain them into a sieve and rinse briefly with water.

Add the drained udon noodles to the broth and let them heat for a few minutes until hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens