17 Japanese Udon Broth Recipe Delight In These Amazing Recipes!

Ingredients You'll Need

Udon Noodles:

The star of the dish, udon noodles are made from wheat flour and water. They have a chewy, slippery texture that makes them perfect for soaking up the flavors of the broth. Look for fresh or frozen udon noodles in your local Asian grocery store. If you can't find udon noodles, you can substitute with soba or ramen noodles.

Dashi:

Dashi is a basic Japanese stock made from kelp and bonito flakes. It is the base for many Japanese soups and broths and adds a savory, umami flavor to the udon broth. You can make your own dashi using kelp and bonito flakes or use a dashi powder mix.

Soy Sauce:

Soy sauce is a staple in Japanese cooking and adds a salty, savory flavor to the udon broth. Look for a high-quality soy sauce for the best flavor.

Mirin:

Mirin is a sweet rice wine that adds a slight sweetness to the broth. It can be found in the Asian section of most grocery stores.

Sake:

Sake is a Japanese rice wine that adds depth of flavor to the broth. You can use either cooking sake or drinking sake for this recipe.

Green Onions:

Green onions add a fresh, slightly oniony flavor to the broth. They also add a pop of color and texture to the dish.

Nori Sheets:

Nori sheets are thin, dried seaweed sheets commonly used in Japanese cuisine. They add a subtle sea flavor to the broth and can be found in the Asian section of most grocery stores.

The Broth-Making Process

To make the udon broth, start by making the dashi. Soak a piece of kelp in water for about 30 minutes, then bring the water to a simmer and add bonito flakes. Let the bonito flakes steep for 5 minutes before straining the dashi. Next, add soy sauce, mirin, and sake to the dashi and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together. While the broth is simmering, cook the udon noodles according to the package instructions. Once cooked, drain and rinse the noodles with cold water to prevent them from sticking together. Add the noodles to the broth and let them simmer for a few minutes to soak up the flavors. To serve, ladle the udon broth and noodles into bowls and top with sliced green onions and torn nori sheets. You can also add other toppings like soft-boiled eggs, tofu, or sliced pork for a heartier dish. In just a few simple steps, you can have a professional and authentic Japanese udon broth ready to enjoy. Serve it as a standalone dish or pair it with your favorite Japanese dishes for a complete meal. With bold flavors and chewy noodles, this udon broth recipe is sure to become a favorite in your household.