Kake Udon Noodle Soup

Method

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1. Bring the dashi, soy sauce, mirin, sugar and salt to a gentle simmer and hold it there. Taste — it should be savoury and slightly sweet, drinkable on its own.

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2. Cook the udon in a separate pan of unsalted boiling water according to the packet, usually 1 to 3 minutes for fresh or frozen.

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3. Drain and rinse briefly under hot water to remove surface starch, then divide between two deep warmed bowls.

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4. If using eggs, crack them into the simmering broth and poach gently for 3 minutes for a soft yolk.

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5. Ladle the hot broth over the noodles, then arrange the egg, kamaboko and nori on top.

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6. Finish with spring onion and shichimi togarashi, and serve immediately while the noodles are at their bounciest.

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Chef’s Tips

• Frozen udon is genuinely better than dried or shelf-stable packs — it is flash-frozen fresh and has far superior chew.
• Add a handful of spinach or a few slices of leftover chicken to turn this into a full meal.
• Warm the bowls first; udon broth cools alarmingly fast.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Hot green tea
• Serve with tempura on the side for the classic tempura udon
• Finish with a mandarin

Storage & Reheating

The broth keeps 4 days refrigerated. Cook noodles to order — they turn soft and mealy if stored in liquid.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.