World Flavors Cookbook

Udon (Thick Wheat Noodles in Broth)

Thick, chewy wheat noodles served in a clear, soul-warming dashi broth — one of Japan's most comforting and versatile noodle dishes, with regional variations from Kagawa's Sanuki to Nagoya's miso-nikomi.

Cuisine: Japan

Ingredients

• Noodles: 300g all-purpose flour, 150ml water, 15g salt
• Broth: 1L dashi, 3 tbsp soy sauce (usukuchi), 2 tbsp mirin
• Toppings: sliced scallions, tempura flakes (tenkasu), soft-boiled egg
• Optional: kamaboko (fish cake), aburaage (fried tofu), grated ginger

Instructions

1. Make noodle dough: dissolve salt in water, add to flour, mix until shaggy. Knead 10 minutes until smooth.
2. Wrap in plastic and rest 2 hours. Roll out to 3mm thick, fold, and cut into thick noodles.
3. Make broth: heat dashi, add soy sauce and mirin. Taste and adjust.
4. Boil noodles in plenty of water for 10–12 minutes until chewy but tender.
5. Drain noodles, place in bowls, and ladle hot broth over them.
6. Top with scallions, tempura flakes, a soft egg, and any desired garnishes.