Udon Noodle Soup

Thick, chewy wheat udon noodles in a golden dashi, soy, and mirin broth topped with tempura or fish cake.

Ingredients

• 1 kg firm tofu
• 400g nori sheets
• 2 tbsp grated fresh ginger
• 1 tsp white sesame seeds
• 2 tbsp toasted sesame oil
• a generous handful of carrots
• a handful of fresh shiso leaves, chopped
• a generous spoonful of soy sauce

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the grated fresh ginger and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the wasabi paste and shichimi togarashi, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the thinly sliced beef and napa cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the thinly sliced beef is tender, about 20 mins.

6. 6

   Stir in the soba noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the toasted sesame oil and adjust the seasoning to taste.

💡 Tips