Udon Noodle Soup

Name: Udon Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 2 packs frozen udon noodles; 2 stems scallions, thinly sliced; 4 fish cake slice, sliced

A comforting bowl of chewy udon noodles swimming in a delicate savory dashi broth topped with fish cake and green onions.

15 minEasyServes 2380 cal/serving

JapaneseSoupStovetopPescatarianNut-FreeDairy-FreeEgg-FreeNightshade-FreeCorn-Free

Ingredients

4 cups dashi stock
2 tbsp soy sauce
2 tbsp mirin
2 packs frozen udon noodles
2 stems scallions, thinly sliced
4 fish cake slice, sliced

Instructions

1

In a medium pot, bring 4 cups dashi stock, 2 tbsp soy sauce, and 2 tbsp mirin to a simmer over medium heat.
2

Add 2 packs frozen udon noodles to the simmering broth and cook for 2 to 3 minutes until softened and separated.
3

Ladle the hot soup and noodles into serving bowls.
4

Top with 4 sliced fish cake slice and 2 stems thinly sliced scallions before serving.

Questions

Can I make Udon Noodle Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 2 packs frozen udon noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Udon Noodle Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Udon Noodle Soup?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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