Wakame Udon Recipe

Prepare dashi (if using instant or homemade)

If using instant dashi granules, dissolve the appropriate amount in 6 cups hot water according to package instructions to make 6 cups of dashi. If making from kombu and bonito, soak a 4x4-inch strip of kombu in 6 cups cold water for 30 minutes, heat to just before simmer, remove kombu, add 1 cup bonito flakes, simmer 1 minute, then strain to yield 6 cups.

In a medium pot, bring the 6 cups of prepared dashi to a gentle simmer over medium heat.

Add 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake (if using), 1 teaspoon fine sea salt, and 1 teaspoon sesame oil to the simmering dashi. Taste and adjust seasoning — it should be light, savory, and slightly sweet. Keep the broth at a low simmer while you prepare the other components.

If using dried wakame: place 1/2 cup dried wakame in a small bowl and cover with cool water. Let rehydrate 5–10 minutes until softened, then drain and gently squeeze out excess water. Chop larger pieces into bite-sized pieces if needed.

Cook udon noodles according to package directions. For fresh/refrigerated udon, bring a large pot of water to a boil, add 12 oz udon and cook 2–3 minutes or until just tender. If using frozen udon, follow package times. For dried udon, cook as directed (usually 8–10 minutes). Stir occasionally to prevent sticking.

When noodles are cooked, drain and rinse briefly under warm water to remove excess starch and keep noodles from clumping. Divide noodles among serving bowls (about 3 bowls for 12 oz).

Briefly reheat the drained wakame by adding it to the simmering broth for 30–60 seconds just before serving so it warms through and absorbs flavor.

If using mushrooms: thinly slice 1 cup shiitake. Lightly sauté in 1 teaspoon sesame oil in a small skillet over medium heat for 2–3 minutes until just softened and slightly browned, then set aside.

If serving soft-boiled eggs: bring a small saucepan of water to a gentle boil, add eggs carefully and cook 6–6.5 minutes for jammy yolks. Transfer to an ice bath for 3 minutes, peel, and halve.

Ladle the hot seasoned broth and warmed wakame over the udon in each bowl, dividing evenly.

Top each bowl with sautéed mushrooms (if using), sliced green onions (about 1 tablespoon per bowl), a sprinkle of toasted sesame seeds, a little grated ginger (a pinch per bowl), and half of a soft-boiled egg if using. Finish with a light dusting of shichimi togarashi to taste.

Serve immediately while hot. Provide extra soy sauce or shichimi at the table for adjustment.