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Udon noodles soup

Ingredients (for 4 people)


1. Dilute 2 tablespoons of liquid dashi in 2L of boiling water.

2. Add 1 carrot cut in large pieces, 4 chopped spring onions, 1 garlic clove and 3cm ginger, peeled and chopped.

3. Add 4 tablespoons of soy sauce and 2 tablespoons of mirin.

4. Bring the broth to a boil, add thinly sliced mushrooms and cook for 15 minutes. Taste the broth and adjust the seasoning with less salty soy sauce instead of salt if necessary. If too salted, dilute with clear water.

5. Plunge the eggs in a large volume of salted boiling water and after 6 to 7 minutes, immediately plunge in iced water to stop the cooking process for soft boiled eggs.

6. Once cooled down, peel the eggs and marinate them in 1 garlic clove, the remaining crushed ginger, mirin, sake and 2 tablespoons of soy sauce.

7. Cut the carrots into thin julienne strips.

8. Cook the noodles for 7 to 8 minutes. Once cooked, separate them with sesame oil and soy sauce and save a little bit of cooking water to keep them hydrated.

In a bowl, add noodles and broth, carrots strips, a chopped spring onion, bamboo shoots and meat.

Slice the soft boiled egg in two and add it on top of the noodles. To finish, thinly chop a spring onion per bowl and sprinkle each bowl with sesame seeds.

Enjoy while it's hot !

Tips : When using boiled meat for this recipe, use the cooking water for the meat as a base for the broth for an incredible flavour. When using shiitake, rehydrate in water for at least 6 hours before when using whole shiitakes and 3 hours beforehand for sliced shiitakes. Add the rehydrating water to your broth for a stronger umami flavor.