Kake Udon (Basic Udon Noodle Soup)
Kake Udon is a foundation of all udon noodle soup dishes and the easiest udon dish to make. You can simply enjoy the texture of the udon noodles along with the seasoned dashi broth. Master this recipe and take the first step in your udon journey.
Ingredients
- 1 serving udon noodles (frozen, fresh, dried, or pre-cooked)
- 1 green onion / scallion
- ½ Tbsp mirin
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Awase Dashi (Udon Broth):
- 1 ½ cups (360ml) water
- 0.13 oz. (4g) kombu (dried kelp)
- ⅗ cup (0.25oz./7g) bonito flakes (katsuobushi)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which combines kombu dashi and bonito dashi, is ready.
- Thinly slice the green onion.
- When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 2 minutes.When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions and drain in a colander.
- Return the dashi to the pot, add mirin and light soy sauce, and bring it to a boil.
- Place the udon noodles in each bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with green onions.
Notes
- You can store it in the refrigerator for up to 3 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.
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