Ingredients
- 10 gdried sardines (niboshi) substitute for dried shiitake mushrooms for plant-based diets
- 10 gdried kelp (kombu)
- 15 gbonito flakes (katsuobushi)(katsuobushi) omit for plant-based diets
- 1000 ml water
- 5 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp mirin
- 1/2 tsp salt
- 5 portionsudon noodles
- 5 tbsp finely chopped green onions
- toppings of your choicesee in post
Instructions
- What is Kake Udon?
- How I Developed This Recipe
- How to Make The Broth
- Topping Ideas What to Put in Udon?
- Visual Walkthrough & Tips
- How to Store
- More Japanese Udon Recipes
- Printable Recipe
Tips
Leftover dashi or broth can be stored for 5 days in the fridge or up to 1 month in the freezer. If freezing, divide into portions for convenience. If you don’t want to make your own dashi from scratch, see in post for alternatives. See post for more topping ideas. NOTE: The nutritional value is based on drinking up the soup (we usually don’t drink all the soup when it comes to udon.)