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)

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

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.
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！