Udon Noodle Soup
Udon are a thick type of noodle which has some "bite". They can be used both for stir fries and ramen, but here they are used for a lighter soup, and more vegetables can of course be added to your taste.
- Preparation Time5 mins
- Cooking Time10 mins
- 4 packs of fresh udon noodles or 250 g dried udon noodles
- 1000 ml vegetarian dashi (from instant powder)
- 5 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 3 tbsp. mirin
- 1 tsp. sugar
- 2 tbsp. sesame oil
- 250 g tofu
- 1 small finely sliced leek
- 1 tbsp. sesame seeds
- 1 sheet nori seaweed
Cook the noodles according to the instructions on pack. Drain and place the noodles in 4 bowls.
Heat dashi, season with soy sauce, mirin, salt and sugar and pour it over the noodles. Drizzle a little sesame oil into the soup and garnish with finely sliced leek, sesame seeds and nori seaweed cut into thin strips.