I studied abroad in Japan, and found that udon was Japan's version of chicken noodle soup. It's a comforting, hearty, healing soup that is so simple. It's simplicity is the beauty of it. It's easier to make than chicken soup, but it still has the same depth of flavor and nourishment. Make this on your period, or anytime you need a little instant, but healthy, comfort food.
Ingredients:
Makes 1 serving
- 1 c beef broth (I used a vegan version)
- 1 c water
- 1 2x4ish inch strip of kombu
- 1 tbsp mirin
- 1 tbsp tamari (see subs below)
- 1 tbsp coconut sugar
- 1 block udon noodles
- salt
- green onions
- toppings of choice
Directions:
- Prepare your toppings. I used tofu, but you could also cook thinly sliced meat. Chop your green onions and fish cake (uzumaki) if desired.
- Make the udon broth by combining the beef broth, water, kombu, mirin, tamari, sugar, and a pinch of salt in a pot. Bring to a boil over medium high heat.
- Turn the heat down to medium low, remove the kombu, and add the udon noodles. If using fresh ones, these will cook in 1-2 minutes. If using other noodles, cook according to package separate from the broth.
- Assemble your udon by transferring the broth and noodles to your bowl, and top with green onions, fish cake, tofu. Serve with a side of tempura if you have it.
Instead of using tamari, you can use coconut aminos or regular soy sauce. Coconut sugar can be replaced with regular sugar. I highly recommend using the beef broth instead of vegetable broth. The vegan beef broth I use can be found at Whole Foods. Fish cake can be found at Japanese grocery stores. It's totally optional, but makes the presentation more fun! Enjoy 🫶