About:
Udon noodles, the thick and chewy wheat flour stars of Japanese cuisine, deserve a standing ovation. These slurp-worthy strands boast a delightful springiness and neutral flavor, making them the perfect canvas for various broths and sauces. Whether dunked in steaming hot dashi for a comforting bowl of kake udon, chilled in a refreshing salad with sesame oil and tangy vinegar, or stir-fried with savory meats and vegetables in yaki udon, these noodles never disappoint. Next time you’re craving a hearty and satisfying meal, give udon a try. You might just find yourself singing their praises too!
Udon noodles, a staple of Japanese cuisine, are thick, chewy wheat noodles that have captured the hearts and palates of food enthusiasts worldwide. These versatile noodles, made from wheat flour, water, and salt, are known for their distinct texture and ability to absorb flavors from the surrounding broth or sauce. Udon noodles can be found in various dishes, ranging from the classic Kitsune Udon with sweet fried tofu, to the hearty Tempura Udon featuring crispy battered vegetables or seafood. The simplicity of udon noodles allows them to shine in hot and cold preparations, making them suitable for diverse culinary experiences. Whether served in a steaming bowl of broth during winter or in a refreshing summer salad, udon noodles never fail to deliver a satisfying and comforting dining experience.
In this recipe, I use store-bought Udon noodles for easy cooking as well I used Hon-Tsuyu which is the soup base that will give you the authentic taste of soup with minimal effort!
YouTube Link: https://youtu.be/xlujn2rDp9k
Ingredients
Serves 4
- 2 bundles Udon Noodles – https://amzn.to/3vZNs4r (or get the one from the Korean store)
- 125ml Hon Tsuyu – https://amzn.to/3ulGu9h
- 875ml Water
- Dash of Hon-Dashi – https://amzn.to/3SjgZO2
- Tempura Crumbs (topping) – Get it from Japanese grocery
- Wakame Seaweed (topping)
- Shirmp Tempura (topping)
- Green Onion (topping)
Steps
- Boil water for the noodles
- While boiling water, prepare the Udon soup
- Use Hon-Tsuyu with the 1:8 ratio (1 Hon-Tsuyu, 8 Water)
- Put the soup in a pot and bring it to a boil
- Add Hondashi (optional) into the soup
- While boiling the soup, boil the noodles in the other pot
- Boil the noodles for 5 minutes (or follow the instructions in the packaging)
- Stir occasionally
- After 5 minutes of boiling the noodles, remove them from the heat, drain the water and rinse to remove the starch.
- Transfer the noodles in a bowl
- Add soup into a bowl
- Add your favorite toppings
- Serve it!
