This Japanese soup combines the softness of udon noodles with the deep umami of a homemade dashi broth. Perfect for warming up on autumn or winter evenings, yet light and nutritious enough for any time of year.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g udon noodles (fresh or dried)
- 1 L vegetable dashi broth (kombu and shiitake)
- 200 g fresh shiitake mushrooms, sliced
- 1 large carrot, cut into thin batons
- 1 medium zucchini, sliced
- 100 g fresh soybean sprouts
- 2 spring onions, finely chopped
- 2 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- Black sesame seeds for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 4 min
Bring a large pot of water to a rolling boil with a pinch of coarse salt; cook the udon noodles exactly as the manufacturer states until al dente, drain them, and rinse under cold water to stop the cooking process and prevent sticking.
- Step 2 Pot / simmer 2 min
In a deep pot over medium heat, warm the sesame oil and sauté the chopped spring onions for two minutes until translucent; pour in the vegetable dashi broth and bring to a gentle simmer, partially covering to retain volatile aromas without excessive evaporation.
- Step 3 Pot / simmer 5 min
Add the sliced shiitake mushrooms and carrot batons to the simmering broth; cook over medium-high heat for five minutes, stirring occasionally, until the vegetables absorb the umami flavor and the carrots soften while holding their shape.
- Step 4 Pot / simmer 3 min
Incorporate the zucchini slices and fresh soybean sprouts; cook for exactly three minutes over medium-low heat, stirring gently to ensure the zucchini cooks evenly without breaking down into the clear broth.
- Step 5 Mix
Season with soy sauce and adjust salt if needed; taste the broth and add a splash of mirin for sweetness if desired, removing immediately from heat to prevent the sauce from becoming bitter due to prolonged boiling.
- Step 6 Serve
Divide the drained udon noodles into four wide ceramic bowls; pour the hot broth with vegetables over them, garnish with toasted black sesame seeds, and serve immediately to release the full aroma of the dashi.