Ten-Minute Udon Soup

Steps

How to make it

Prep 5 min · Cook 8 min

1. Loosen 1 serving udon from the package; slice 1 scallion into thin rounds and set aside.
2. In a saucepan, combine 500 ml bonito dashi, 1.5 tbsp soy sauce, and 1 tbsp mirin; bring to a boil over high heat, then reduce to medium.
3. Taste the broth—it should be balanced salty-sweet; if too mild, add a pinch of salt; if too salty, splash in 2–3 tbsp hot water.
4. Add udon and cook 3–5 minutes per package until springy (chopsticks should cut through with a slight white core left).
5. Taste once more, scatter scallions, and serve right away for the best noodle texture.

Tips & storage

Make it easier

• Blanched spinach or fish cake slices add variety.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Best fresh; noodles swell if stored overnight.

Optional add-ins