When I need something quick yet delicious, this udon noodle soup or Kake Udon is a dish I'll turn to. While the broth may look simple, don't let that fool you, it's subtle yet umami rich broth is one that will comfort anyone.
ingredients:
- 1 cup water
- 1 tsp dashi powder
- 1 tbsp light soy sauce
- 1.5 tbsp mirin
- pinch salt
- 1 udon noodle packet
toppings:
- 3 frozen prawn tempura pieces
- 3 slices naruto fish cake (narutomaki)
- 1-2 spring onions, chopped
- 1/2 soy marinated egg
- shichimi togarashi
method
- Cook frozen tempura - Grab your frozen tempura pieces aand cook them to packet instructions either in the airfrier or oven
- Boil udon - In a pot of boiling water, cook your udon according to packet instructions and once cooked, strain out the water
- Heat up broth - While the udon cooks, in a separate pot (or ddukbaegi like I'm using in my video), add the water, dashi powder, light soy sauce, mirin and salt and bring it to a boil. Taste the broth and adjust to liking.
- Cook naruto fish cake - While the broth boils, add the slices of narutomaki into the broth and cook for 2 minutes.
- Serve up and enjoy - Once everything is cooked, turn off the heat for the broth. Add your cooked udon to a bowl - or if using a ddukbaegi like I am, add the udon straight into the pot. Then top with the crispy prawn tempura, naruto fish cake, spring onions and a sprinkle of shichimi togarashi
