Simple, Delicious, Soothing Udon Broth Japan Can’t Get Enough Of

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor while chicken broth is more accessible.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

This combination mimics mirin's sweetness and acidity.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine can substitute sake in flavor without the alcohol.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh provides a similar texture with added protein.

Wipe off dirt from kombu with a paper towel.

Place kombu in a saucepan and add 1.5 L of water.

Soak kombu for about 10 minutes to release umami.

Add a handful of niboshi to the saucepan and bring to a simmer over medium heat.

Remove kombu when water starts to simmer to avoid bitterness.

Skim off the scum from the surface.

Simmer niboshi for 10 minutes to extract umami.

Add two handfuls of katsu bushi and simmer for 3 minutes over low heat.

Strain the dashi stock through a paper towel in a strainer.

Pour the dashi back into the pot and season with 120 mls of uzukuchi soy sauce and 60 mls of mirin.

Taste and adjust seasoning with a pinch of salt if needed.

Heat for a few minutes to cook away the alcohol without boiling.

Blanch fried tofu in boiling water for 20 seconds to remove fat.

Strain the tofu and press out excess water with paper towels.

In a saucepan, combine blanched tofu, 250 mls of udon broth, 1 tbsp of natural sugar, and 2 tbsp of sake; heat over medium heat.

Simmer until the sauce is reduced by half, using a drop lid or aluminum foil to cover.

Slice green onions and kamaboko fish cake for toppings.

Prepare prepacked boiled udon noodles by heating them in boiling water for about a minute.

Serve the udon with broth and toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens