Udon Recipe

If using dashi granules, bring 4 cups water to a simmer in a medium saucepan and whisk in dashi granules according to package for 4 cups (about 1–2 tsp). If using prepared dashi, pour 4 cups into the saucepan and warm to a gentle simmer.

Add 2 tbs light soy sauce, 1.5 tbs mirin, 1 tbs sake and 1/2 tsp sugar to the simmering dashi. Stir to combine and taste; add about 1/4 tsp salt if needed. Keep the broth at a gentle simmer on low heat while you prepare noodles and toppings.

Bring a large pot of water to a rolling boil. Add the udon noodles (if frozen or fresh, separate gently). Cook according to package instructions — typically 2–4 minutes for fresh/refrigerated, 8–10 minutes for dried — until noodles are tender but still with some chew (al dente).

Stir occasionally to prevent sticking. Taste one noodle to confirm doneness.

Once cooked, drain the noodles in a colander and rinse briefly under warm running water to remove excess starch and to prevent overcooking. For a hot soup, you can quickly dip them in very hot water again for 10–15 seconds to reheat just before serving.

Thinly slice the green onions on a steep bias (discard tough root ends). Prepare any other fresh toppings (slice kamaboko, rehydrate wakame in warm water for 5 minutes then drain).

If using soft-boiled eggs: bring a small pot of water to a gentle boil, lower in eggs for 6–7 minutes for jammy yolks. Transfer to ice water for 5 minutes, peel and halve. Optionally marinate in a mixture of 2 tbs soy + 1 tbs mirin + 1 tbs water for 30 minutes for ajitsuke tamago.

If using tempura: fry or reheat prepared tempura according to package or your tempura recipe until crisp and drain on paper towels. Keep warm in a low oven (200°F / 95°C) if needed.

Prepare wakame or spinach by briefly blanching (30–45 seconds) and draining, or use rehydrated wakame drained well.

Divide the drained udon noodles between two deep bowls (approx. 6 oz noodles per serving).

Ladle the hot dashi broth over the noodles, about 1.5–2 cups per bowl, ensuring noodles are fully submerged and heated through.

Arrange chosen toppings on the noodles: sliced kamaboko, halved soft-boiled egg, tempura (place on top or to the side so it stays crisp), wakame or spinach, and sprinkle sliced green onions.

Sprinkle bonito flakes and toasted sesame seeds if using. Drizzle optional 1/2 tsp sesame or chili oil across the surface for aroma. Add shichimi togarashi to taste for heat.

Serve immediately while broth and noodles are hot. Eat with chopsticks and a soup spoon for the broth.