A Slurp-worthy Journey: Mastering the Art of Udon Noodle Soup
Calling all noodle lovers! Today, we embark on a delicious voyage to explore the comforting world of Udon Noodle Soup. This Japanese classic is more than just a meal; it’s a soul-warming experience perfect for chilly evenings or anytime you crave a comforting and flavorful dish.
Udon noodles are thick, wheat-based noodles with a unique chewy texture that sets them apart from their thinner ramen counterparts. They serve as the foundation for a diverse array of soups, each offering a unique flavor profile.
In this post, we’ll delve into a basic udon noodle soup recipe, perfect for beginners and seasoned cooks alike. We’ll explore substitution options, broth variations, and even touch upon traditional toppings to elevate your udon experience.
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Gathering Your Ingredients:
Here’s what you’ll need to create a delightful bowl of udon noodle soup:
- Udon noodles: 3 packages (7 oz each), totaling 21 ounces
- Green onions: 6, thinly sliced on a bias (diagonal)
- Tofu: 1 package firm tofu, cut into cubes
- Oils: 1 teaspoon toasted sesame oil and 1 ½ tablespoons canola oil
- Seasonings: 2 tablespoons soy sauce, 2 teaspoons sugar, and 1 tablespoon rice vinegar
- Broth: 4 cups of your preferred broth (chicken, beef, fish, mushroom, or vegetable)
Optional Toppings:
- Melted American cheese
- Poached egg
Bringing it all Together: Step-by-Step Guide
- Prep the noodles: Soak the udon noodles in warm water according to package instructions. This step helps separate the noodles and prevent them from sticking together during cooking.
- Brown the tofu: Heat the canola oil in a pan or wok. Once hot, add the toasted sesame oil and tofu cubes. Cook the tofu over medium heat, turning occasionally, until golden brown and crispy on all sides.
- Combine noodles and tofu: Add the soaked and drained udon noodles to the pan with the browned tofu. Toss gently to combine.
- Incorporate the aromatics: Throw in the sliced green onions and steam them for a couple of minutes, allowing their subtle fragrance to infuse the dish.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, sugar, and rice vinegar until the sugar dissolves completely.
- Flavor the soup: Pour the prepared sauce over the noodle and tofu mixture in the pan. Stir gently to ensure everything is evenly coated.
- Broth time!: Add the 4 cups of your chosen broth to the pan. Bring the mixture to a gentle boil, allowing the flavors to meld.
- Season to perfection: Give the soup a taste and adjust the seasoning as needed. A pinch of salt might be necessary, depending on the sodium content of your broth and soy sauce.
- Serve and savor: Ladle the hot udon noodle soup into bowls. For an extra touch of comfort and richness, consider topping your creation with melted American cheese and a perfectly poached egg (optional).
Exploring Udon Noodle Soup Broth Options:
The beauty of udon noodle soup lies in its versatility. While the recipe above uses a simple vegetable broth, feel free to experiment with different broths to create unique flavor profiles:
- Chicken broth: Adds a classic savory depth.
- Beef broth: Creates a richer, more robust flavor.
- Fish broth: Injects a light and slightly sweet seafood essence.
- Mushroom broth: Offers a vegetarian option with earthy umami notes.
Beyond the Basics: Topping Adventures
While the udon noodle soup recipe presented here is a great foundation, don’t be afraid to get creative with toppings! Here are some ideas to inspire your culinary journey:
- Vegetables: Sliced shiitake mushrooms, shredded carrots, or baby bok choy add textural and flavor variations.
- Protein: Shredded cooked chicken, shrimp tempura, or a soft-boiled egg provide a protein boost.
- Aromatics: A sprinkle of toasted sesame seeds, shichimi togarashi (Japanese seven-spice blend), or a drizzle of chili oil infuses additional layers of flavor.
Embrace the Slurp!
Udon noodle soup is a delightful exploration of textures and flavors. So, gather your ingredients, unleash your inner chef, and embark on a delicious journey into the world of udon. With a little practice, you’ll be slurping your way to noodle nirvana in no time!
More Soup Recipes
- Potsticker Soup
- French Onion Soup
- Bistro Jeanty Tomato Soup
- Grilled Cheese Dumplings in Tomato Soup
- Clam Chowder
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Udon Noodle Soup Recipe
Ingredients
- 3 7 oz. packages of udon noodles (21 ounces)
- 6 green onions cut on bias
- 1 package firm tofu cut into cubes
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons canola oil
- 2 tablespoon soy sauce
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 4 cups broth chicken, beef, fish, mushroom or vegetable
Instructions
- Soak prepared Udon noodles in warm water until they come apart.
- Add canola oil to pan, followed by sesame oil. Add tofu pieces and cook until browned on all sides.
- Add noodles to pan with browned tofu. Stir lightly. Add green onions. Steam a couple minutes.
- Combine sugar, soy sauce, rice vinegar until sugar dissolves. Pour over the noodle mixture. Stir until combined.
- Add 4 cups of vegetable or chicken broth to noodles. Bring to a boil. Taste for seasoning. Add a pinch of salt if needed.
- Serve topped with melted American cheese and poached egg, if desired.
Video