Japanese Breakfast Udon | Quick and Easy Breakfast Recipe

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more accessible.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, while chicken broth is cost-effective.

soft-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: scrambled eggs

Poached eggs are lighter, while scrambled eggs are often cheaper.

nori

🥗Healthier: spinach

💰Cheaper: kale

Spinach adds nutrients, while kale is a budget-friendly option.

Boil water in a large pot.

Add udon noodles and cook until tender, about 8-10 minutes.

Drain noodles and rinse under cold water to stop cooking.

In a separate pot, combine dashi broth, soy sauce, and mirin.

Heat broth over medium heat until simmering.

Add tofu, mushrooms, and spinach to the broth and cook until heated through, about 3-4 minutes.

Divide udon noodles into bowls.

Ladle the hot broth and toppings over the noodles.

Top each bowl with a soft-boiled egg, sliced in half.

Garnish with chopped green onions, nori strips, and a drizzle of sesame oil.

Sprinkle with chili flakes for an extra kick.

Serve immediately.

Cooking Techniques

Spice Level:

Allergens