Rye Free Classic Udon Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the broth

4 cups dashi stock (kombu and bonito)
SHIMAYA KONBU DASHI NO MOTO Orgnisulmte Dashi Stock, 5.08 oz
Yamaki Shirodashi Versatile Dashi Base, 500 mL
See all
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)

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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