Simple Udon Noodle Soup (Su-Udon)

Posted August 25th, 2010 in Food No Comments »

I got up very early today.  4 am!  I didn’t have any work to do this morning, but couldn’t go back to sleep after waking up for the toilet :p  I normally have no problem going back to sleep even if I wake up during the night, but this morning I felt so hungry and couldn’t sleep!

What did I eat last night…?  Roasted veggies and chicken.  I thought I ate a lot, but I guess my digestion system works too good.  I got up the bed and started preparing early breakfast.

I had some left over in the fridge, but I decided to cook udon noodle soup.  My favorite is to add egg to the soup (tamago-toji udon), but this time I just made a simple one.

With wakame seaweed, sprig onion (and naruto – fish cake).  There are many kinds of udon soup in Japan, and I guess I can call this “su-udon 素うどん” = which means “simple udon”.  Su-udon normally indicates udon noodle with nothing but soup and spring onion (or sometimes just soup).

Su-Udon (image from wiki)

Su-Udon (image from wiki)

Making the soup by yourself is very easy!  Besides, you won’t need to prepare many things when making su-udon.

<Udon Soup> serves 1

  • 1.5cup water
  • 1 handful bonito flakes (about 10g)
  • 1 tbs mirin
  • 1 tbs soy sauce
  1. Place water and bonito flakes in a small sauce pan.  Bring to the gentle simmer, and turn down the heat to low.  Simmer for about 5 minutes.
  2. Drain the bonito flake and keep the soup.  Return the soup to the pan, and add mirin and soy sauce.  Bring to the gentle simmer and simmer for 5 minutes.
Pour the soup over cooked udon noodle.  Enjoy with your favorite condiments!
By the way, the bonito flakes you used to make the soup: normally you just throw away, but you can make Tsukudani (wiki) with it.   Mix with sake, sugar and soy sauce (1 tsp each) and stir-fry until the liquid is gone!

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