Udon Noodle Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Udon Noodle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 cups dashi stock (kombu + bonito or instant dashi); 3 tbs low-sodium soy sauce; 2 tbs mirin; 1 tbs sake; 1 tsp granulated sugar; 0.5 tsp salt; 14 oz fresh or frozen udon noodles; 3 tbsp scallions (green parts), thinly sliced; 2 tbsp wakame (rehydrated), optional; 2 each soft-boiled eggs; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp shichimi togarashi (optional chili blend); 2 tbsp tempura flakes / tenkasu (optional); 4 slices short-grain Japanese fish cake (kamaboko) or narutomaki, sliced, optional; 4 each shiitake mushrooms, stems removed, sliced; 2 cups baby spinach or bok choy, washed; 8 oz thinly sliced chicken breast or pork loin; 1 tsp neutral oil (vegetable or canola)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time35m

Serves2

Make Udon Noodle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

6 cups dashi stock (kombu + bonito or instant dashi)

3 tbs low-sodium soy sauce

2 tbs Mirin

1 tbs Sake

1 tsp granulated sugar

1/2 tsp Celtic sea salt

Noodles & Toppings

14 oz fresh or frozen udon noodles

3 tbsp scallions (green parts), thinly sliced

2 tbsp wakame (rehydrated), optional

2 each soft-boiled eggs

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1/2 tsp shichimi togarashi (optional chili blend)

2 tbsp tempura flakes / tenkasu (optional)

4 slices short-grain Japanese fish cake (kamaboko) or narutomaki, sliced, optional

Optional Protein & Vegetables

4 each shiitake mushrooms, stems removed, sliced

2 cups baby spinach or bok choy, washed

8 oz thinly sliced chicken breast or pork loin

1 tsp neutral oil (vegetable or canola)

Method

Broth

If making dashi from scratch: soak a 4-inch piece of kombu in 6 cups cold water for 30 minutes, then heat until just before simmering. Remove kombu, add 1 cup bonito flakes, simmer 30 seconds, remove from heat and steep 2 minutes before straining. If using instant dashi: dissolve granules into 6 cups hot water per package instructions.

Return the strained dashi to a medium pot over medium heat. Add soy sauce, mirin, sake and sugar; stir to combine and bring to a gentle simmer. Taste and add salt if necessary. Keep the broth warm on low while preparing noodles and toppings.

Noodles & Toppings

Bring a large pot of water to a rolling boil. Add udon noodles and stir to separate. Cook according to package instructions (typically 2–4 minutes for fresh/frozen; 8–10 minutes for dried) until just tender (al dente).

While noodles cook, prepare toppings: slice scallions, rehydrate wakame if using (soak in warm water 5 minutes then drain), slice kamaboko, and halve the soft-boiled eggs.

Reserve 1/2 cup of the hot noodle cooking water, then drain the noodles in a colander and briefly rinse under hot running water to remove excess starch (optional for slippery texture). Toss noodles with 1 tsp sesame oil to prevent sticking and add a light gloss.

Divide noodles between 2 large bowls (serves 2).

Ladle 2.5 cups of the hot broth over the noodles in each bowl. (If you prefer a stronger flavor, add up to 1/4 cup reserved noodle water to the broth before ladling.)

Top each bowl with halved soft-boiled egg, sliced scallions, wakame, kamaboko, a sprinkle of toasted sesame seeds, and tenkasu if using. Finish with a light dusting of shichimi togarashi to taste.

Optional Protein & Vegetables

If using mushrooms and greens: heat 1 tsp neutral oil in a small skillet over medium-high heat. Add sliced shiitake and sauté 2–3 minutes until softened. Add baby spinach or bok choy and cook 1–2 minutes until wilted. Season lightly with a pinch of salt. Remove and divide between bowls on top of noodles before ladling broth.

If using thinly sliced raw chicken or pork: partially cook protein in the simmering broth by adding slices to the pot for 1–2 minutes until just cooked through, then remove with a slotted spoon and place over noodles, or briefly poach directly in individual bowls after ladling hot broth (ensure internal temperature reaches 165°F / 74°C for chicken).