Hearty Pot Udon Noodles
Hearty Pot Udon Noodles
Winter Warmth: Delicious Pot Udon Recipe
As the weather turns crisp and cool, those early mornings can leave your hands and feet feeling a bit chilly. Soon, the season will arrive where we instinctively want to curl up and stay in bed. On such chilly winter mornings, for noodle lovers, a comforting bowl of udon served in a piping hot broth, made with tender fresh udon noodles, might be even more appealing than a hearty meal. This recipe will guide you to easily create this delightful pot udon at home!
Ingredients- 200g fresh udon noodles
- 1/2 stalk scallion, thinly sliced
- 1 bunch garland chrysanthemum (Shungiku)
- 360cc udon soup base
- A pinch of seasoned seaweed flakes
Cooking Instructions
Step 1
Making the Dashi Broth (Udon Soup Base):
1. In a pot, bring 2L of water to a boil. Once boiling, reduce the heat to very low. Add a handful of katsuobushi (about 20-30g) and 3-4 pieces of dried kelp (kombu). Simmer for about 5 minutes.
(Tip: If the flavor from katsuobushi alone feels weak, you can add a small amount of Hondashi for an extra boost of umami.)
2. Prepare your udon dipping sauce (tsuyu) by mixing the katsu dashi with soy sauce and mirin in an 8:1:1 ratio (e.g., 16cc katsu dashi, 1cc soy sauce, 1cc mirin). This mixture can be stored in the refrigerator and used for about 5-6 servings.
Step 2
Preparing the Udon Noodles:
Briefly blanch the udon noodles in boiling water, then immediately drain and rinse them under cold water. This step helps prevent the noodles from becoming mushy and ensures they retain a chewy texture.
Step 3
Simmering the Broth:
Pour the udon soup base (360cc) into a pot. Add the thinly sliced scallions. Bring the mixture to a gentle simmer, just enough to slightly cook the vegetables. Avoid overcooking, as this can make the vegetables too soft.
Step 4
Assembling the Pot Udon:
Once the udon broth and vegetables begin to simmer, add the prepared udon noodles and warm them through (this process is called ‘torito’). Finally, garnish with fresh garland chrysanthemum and more sliced scallions. Serve immediately, optionally accompanied by pickled daikon radish or kimchi for an extra touch of flavor.
