Plain Udon Noodles with Wakame Seaweed
Handmade broth with simple udon. Seaweed and kamaboko, steamed fish paste, are classic Japanese ingredients.
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings frozen udon noodles (400 g)
- 30 g wakame seaweed
- 50 g kamaboko fish cake
- 1/2 naga-negi long onion
- 600 ml dashi
- 2 tbsp soy sauce
- 1 tbsp mirin
- A pinch of black pepper (coarsely ground)
Wash the wakame and soak in water for about 5 minutes to reconstitute. Drain and remove the hard parts. Cut into bite-size pieces. Cut the kamaboko into 7-8 mm slices and then into 7-8 mm strips. Cut the negi diagonally into thin slices.
Pour the broth ingredients into a small pot and place over medium heat. Bring to a boil and add the negi. Simmer for a couple of minutes and turn off the heat.
Wait for the liquid to come to a boil before adding the negi. Reduce the heat immediately and simmer gently, as boiling with destroy the flavor of the broth.
Place the frozen noodles in a frying pan and cover with 400 ml of water. Cover and place over high heat. When the water comes to a boil, remove the lid and stir with cooking chopsticks. Drain thoroughly. Instead of boiling, you can also microwave the noodles by following the directions on the package.
Place the udon in individual serving bowls, cover with broth and top with wakame and kamaboko. Sprinkle with black pepper.