Shoyu Udon Recipe
Shoyu base in soup with 2 pcs char siu, 1pc fish cake, choy sum, green onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Prepare the Broth
- 1
Combine Ingredients
In a large pot, combine 4 cups of water, 1 cup of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of dashi powder. Stir well to dissolve the dashi powder.
- 2
Simmer the Broth
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
Cook the Noodles and Toppings
- 3
Cook Udon Noodles
In a separate pot, bring water to a boil and cook 2 cups of udon noodles according to the package instructions, usually about 8-10 minutes. Drain and set aside.
- 4
Prepare Toppings
While the noodles are cooking, thinly slice the green onions and prepare the char siu and fish cake. You can slice the fish cake into thin rounds if desired.
- 5
Blanch Choy Sum
In the same water used for the udon, add 1 cup of choy sum and blanch for about 1-2 minutes until bright green and tender. Remove and set aside.
Assemble the Dish
- 6
Combine Everything
In serving bowls, divide the cooked udon noodles evenly. Pour the hot shoyu broth over the noodles. Arrange the char siu, fish cake slices, and blanched choy sum on top.
- 7
Garnish and Serve
Finally, sprinkle the sliced green onions on top as a garnish. Serve hot and enjoy your Shoyu Udon!