Description
Enjoy this heartwarming bowl of udon soup that’s both delicious and nourishing. Whether you’re looking for a quick meal or a cozy dinner, this Japanese udon soup with enoki mushrooms is sure to impress your taste buds. Let’s dive into the details!
Ingredients
Scale
For the Broth:
- 4 cups dashi stock (or substitute with vegetable broth for a vegetarian option)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (optional, for depth of flavor)
- 1 teaspoon sugar
For the Udon Soup:
- 2 servings of fresh or frozen udon noodles
- 1 bunch of enoki mushrooms, trimmed and cleaned
- 1 cup bok choy, roughly chopped
- 1 medium carrot, julienned or thinly sliced
- 2 soft-boiled eggs (optional but recommended)
- 2 green onions, thinly sliced
- 1 sheet of nori, cut into strips (optional, for garnish)
- 1 teaspoon sesame oil (for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
Prepare the Broth:
- In a medium-sized pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat and let it cook for 5 minutes to allow the flavors to meld. Adjust seasoning to taste.
Prepare the Noodles:
- Cook the udon noodles according to package instructions. If using fresh or frozen noodles, boil for 2-3 minutes or until tender. Drain and set aside.
Cook the Vegetables and Mushrooms:
- Add the carrots and bok choy to the simmering broth and cook for 3-4 minutes, until tender but still vibrant.
- Add the enoki mushrooms during the last minute of cooking, as they cook very quickly.
Assemble the Soup:
- Divide the cooked udon noodles between two bowls. Ladle the hot broth and vegetables over the noodles.
- Top each bowl with a soft-boiled egg (sliced in half), green onions, and strips of nori if using.
Garnish and Serve:
- Drizzle a little sesame oil over the soup and sprinkle with toasted sesame seeds for added flavor. Serve immediately while hot.
Notes
- Dashi Stock: If you’re short on time, instant dashi granules can be used. For a vegetarian option, use kombu (seaweed) and shiitake mushrooms to create a flavorful dashi base.
- Udon Noodles: Fresh or frozen udon noodles are preferable for their chewy texture, but dried udon can also be used.
- Customization: Add tofu, shrimp, or chicken for extra protein, or switch up the vegetables based on your preference.
- Soft-Boiled Eggs: To make perfect soft-boiled eggs, cook them in boiling water for 6-7 minutes, then transfer them to an ice bath before peeling.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 1100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 90mg