Pescatarian Classic Udon Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
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
- Ā½ 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!