Capsaicin Free Classic Udon Soup
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Learn more →Ingredients
4 servings
For the broth
- 4 cups dashi stock (kombu and bonito)
- 2 cups water
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- ½ tsp salt
For the noodles
- 14 oz fresh or frozen udon noodles (about 3.5 oz per serving)
For the toppings
- 4 large eggs
- 4 pieces narutomaki (fish cake), sliced
- 3 scallions, thinly sliced
- 1 sheet nori, cut into thin strips (optional)
- 1 tsp toasted sesame seeds (optional)
- shichimi togarashi, to taste (optional)
Can be omittedshichimi togarashi
Instructions
- 1
Bring a large pot of water to a boil over high heat. Meanwhile, combine the dashi stock, water, soy sauce, mirin, sugar, and salt in a medium saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer, then reduce the heat to low and keep warm.
- 2
Lower the eggs gently into the boiling water and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer the eggs immediately to a bowl of cold water and let them cool for 5 minutes, then peel and set aside.
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