Please note: When I say “easy” I mean, simple. The most difficult thing about this dish is sourcing the ingredients and preparing the toppings. The most legwork you’ll need to do is the prep. I posted this recipe on Instagram Stories and it got such an amazing response, it sparked these food posts entirely.
See how to make homemade udon below!
If you’re unfamiliar with HonDashi, it’s Japanese fish stock (similar to bullion cubes!). You’ve probably had it in your miso soup at Japanese restaurants — it’s the clear stuff when the miso settles to the bottom of the bowl. Scroll down to see the broth recipe!
I add mushrooms to the broth for extra umami flavor.
These are some of my favorite toppings (see list below!). I use frozen udon noodles — I like this brand because they have individual portions.
Ingredients
- 3 Tbsp HonDashi
- 2 Tbsp Mirin
- 2 Tbsp Soy Sauce
- 2 Tsp Sugar
- 6 Cups Water
- Udon Noodles (I use frozen noodles)
- Optional toppings; green onions, inari age (fried tofu skins), mushrooms, tofu, kamaboko (fish cake), soft or hard boiled eggs, red chili pepper
Easy Udon Recipe
Boil 6 cups of water, then add HonDashi, Mirin, soy sauce and sugar to taste. Once combined, add mushrooms and let simmer for 10 minutes. Meanwhile, cook your noodles in a separate pot (you can cook the noodles in the broth, however, I usually have leftovers and the noodles tend to get soggy when you store in the fridge). Once you’re ready to serve, add the spinach to the soup base to wilt. Place cooked noodles in a bowl and broth. Add desired toppings and top with red chili pepper poweder if you like some spice.
P.S. Check out my other recipes here:
- Chicken Egg Drop Soup
- Impress Anyone Pasta (Don’t like to cook or broke and need to cook something good? This recipe is for you.)
