Large bowls of chewy udon served in a clear dashi broth flavored with soy and mirin. Sweet and savory fried tofu brings a juicy, comforting bite to every spoonful.
Ingredients
- 700 g fresh or precooked udon noodles
- 1.2 l dashi broth
- 3 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp light brown sugar
- 250 g aburaage fried tofu
- 500 ml water
- 3 pieces scallion
Method
- Bring the water to a simmer and pour it over the fried tofu to remove excess oil; drain when the surface looks less greasy and more supple.
- Combine the dashi, light soy sauce, mirin, and sugar in a saucepan; heat over medium until it reaches a gentle, fragrant simmer.
- Add the fried tofu to the broth and gently simmer until it is puffed, glossy, and well soaked.
- Reheat the udon in a large pot of simmering water until they relax and separate easily with chopsticks.
- Drain the udon, then rinse them very briefly if they are too starchy; they should stay hot, supple, and slightly slippery.
- Taste the broth and adjust with a touch of soy or mirin if necessary; it should be salty, rounded, and clear, never syrupy.
- Divide the hot udon among bowls, then pour the simmering broth over them to cover generously.
- Place the fried tofu on the noodles, add the thinly sliced scallion, and serve immediately, while the broth is still steaming.
Nutrition
Per serving
- Energy
- 479.7 kcal
- Protein
- 22.74 g
- Carbohydrate
- 59.51 g
- Fat
- 15.28 g
- Fibre
- 4.05 g
- Calcium
- 89.4 mg
- Iron
- 2.07 mg
- Magnesium
- 77.87 mg
